Name: Six-Layer Coconut Cake
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 1
Ingredients: 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 -; Filling: -; 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 -; Frosting: -; 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 -

Recipe information

Cooking:

1 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Six-Layer Coconut Cake

1. 1 cup butter, softened -

2. 3 cups sugar -

3. 3 teaspoons vanilla extract -

4. 4 cups cake flour -

5. 1 teaspoon baking soda -

6. 1/2 teaspoon baking powder -

7. 1/2 teaspoon salt -

8. 2 cups buttermilk -

9. 6 large egg whites -

10. Filling: -

11. 1/2 cup sugar -

12. 2 tablespoons cornstarch -

13. 1 cup orange juice -

14. 4 large eggs, lightly beaten -

15. 1/4 cup butter, cubed -

16. 2 tablespoons grated orange zest -

17. 1 teaspoon orange extract -

18. Frosting: -

19. 1 cup sugar -

20. 2 large egg whites -

21. 1/2 cup water -

22. 1/4 teaspoon salt -

23. 1/8 teaspoon cream of tartar -

24. 1/4 teaspoon vanilla extract -

25. 2 cups sweetened shredded coconut -

How to cook deliciously - Six-Layer Coconut Cake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.