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Six-Layer Coconut Cake

 Six-Layer Coconut Cake
"I found this recipe when going through my grandmother's old files," explains Angela Leinenbach of Mechanicsville, Virginia. "It is simply the best."
12-14 ServingsPrep: 70 min. + chilling Bake: 25 min.

Ingredients

  • 1 cup butter, softened
  • 3 cups sugar
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 6 egg whites
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup orange juice
  • 4 eggs, lightly beaten
  • 1/4 cup butter, cubed
  • 2 tablespoons grated orange peel
  • 1 teaspoon McCormick® Pure Orange Extract
  • FROSTING:
  • 1 cup sugar
  • 2 egg whites
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract

2 of 2

Six-Layer Coconut Cake (continued)

Ingredients (continued)

  • 2 cups flaked coconut

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • vanilla. Combine the flour, baking soda, baking powder and salt; add
  • to creamed mixture alternately with buttermilk, beating well after
  • each addition. In another large bowl and with clean beaters, beat
  • egg whites on high speed until stiff peaks form; gently fold into
  • batter.
  • Pour into three greased and floured 9-in. round baking pans. Bake at
  • 350° for 25-30 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes; Remove from pans to wire racks to cool
  • completely.
  • In a large saucepan, combine sugar and cornstarch. Gradually stir in
  • orange juice until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot filling into eggs;
  • return all to pan, stirring constantly. Bring to a gentle boil; cook
  • and stir 2 minutes longer. Remove from the heat. Gently stir in the
  • butter, orange peel and extract. Cool to room temperature without
  • stirring. Cover and refrigerate.
  • For frosting, in a large heavy saucepan, combine the sugar, egg
  • whites, water, salt and cream of tartar over low heat or double
  • boiler over simmering water. With a portable mixer, beat on low
  • speed for 1 minute. Continue beating on low over low heat until
  • frosting reaches 160°, about 12 minutes. Pour into the bowl of a
  • heavy-duty stand mixer; add vanilla. Beat on high until frosting
  • forms stiff peaks, about 7 minutes.
  • Split each cake into two horizontal layers. Place bottom layer on a
  • serving plate; spread with 1/3 cup filling. Repeat four more times.
  • Top with remaining cake layer. Spread frosting over top and sides of
  • cake. Sprinkle with coconut. Store in the refrigerator. Yield: 12-14
  • servings.
Nutritional Facts: 1 serving equals 662 calories, 23 g fat (15 g saturated fat), 106 mg cholesterol, 518 mg sodium, 106 g carbohydrate, 1 g fiber, 9 g protein.