- 1 cup butter, softened
- 3 cups sugar
- 3 teaspoons vanilla extract
- 4 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 6 large egg whites
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup orange juice
- 4 large eggs, lightly beaten
- 1/4 cup butter, cubed
- 2 tablespoons grated orange zest
- 1 teaspoon orange extract
- 1 cup sugar
- 2 large egg whites
- 1/2 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- 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 zest 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.
Reviews forSix-Layer Coconut Cake
"i have. afde this sevsral years ago itis awesome takes some time but worth the effort makes a great easter cake iadoe coconut so this was just rightbthe orange and cococonur is agreat ocmbination"
"I have made this recipe over a dozen times. It is one of my family's very favorites and is much requested for birthdays. It is not overly difficult though it does take some time....but it's well worth it!"
"This is very similar to my grandmother's coconut layer cake which everyone in our family called "The Queen of Cakes." This filling is a bit different from hers but I like this orange-flavored one very much."