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Six-Layer Coconut Cake

SUBMITTED BY: Angela Leinenbach

"'I found this recipe when going through my grandmother's old files,' explains Angela Leinenbach of Mechanicsville, Virginia. 'It is simply the best.'"

RECIPE RATING:

Read Reviews (12)

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PREP TIME	1 Hr 10 Min
COOK TIME	25 Min
READY IN	1 Hr 35 Min

SERVINGS

(Help)

Servings
USMETRIC

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 egg whites
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 eggs, lightly beaten
1/4 cup butter
2 tablespoons grated orange peel
1 teaspoon 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 vanilla extract
2 cups flaked coconut

DIRECTIONS

In a large mixing 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. In another large mixing 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 degrees F 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 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 degrees F, about 12 minutes. Pour into a large mixing bowl; 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; top with 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.

FOOTNOTES

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.
A stand mixer is recommended for beating the frosting after it reaches 160*.

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REVIEWS

Reviewed on Jan. 7, 2007 by mercyrus

What can I say? This recipe is fantastic. The only alteration that I made was adding a few... MORE

Reviewed on Aug. 5, 2008 by Alice

The cake layers and filling were straightforward to make but I had trouble with the frosting. ... MORE

Reviewed on Nov. 16, 2008 by Chandell

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Chandell
Nov. 16, 2008

I made the recipe as-is with the exception of mixing sour cream with milk as a sub for the buttermilk, and using sweet rice flour as a sub for the corn starch, and using pineapple juice for the filling, instead of orange. All subs seemed to work great. The cake had a more "eggy" flavor than I had been expecting. The crumb wasn't super delicate, (I had been expecting a white cake, for some reason, devoid of egg flavor) and the cake was moderately moist, even though I overbaked it by a few minutes. The brown crust on top tasted SO good, though, that I couldn't bear to shave all of it off before frosting. Speaking of the frosting, I over-whipped it, and it separated like bad meringue. Oops. Don't overwhip your frosting! (I overwhipped it in the stage when you take it off the heat, and let the stand mixer take over.)Since the cake was eaten within 2 hours of being frosted, though, I got away with it. When I got home, though, the leftover frosting that was still in the mixing bowl had fully separated and gotten really gross. Hehe. It is NOT a terribly sweet frosting. It was very subtly sweet, and quite fluffy and thick in a meringue type way. The filling was FANTASTIC - - Really really tasty. I scored the layer where the filling was to sit, to help it grab the cake better. If you are looking to make this as a rectangle pan cake, instead of round: This recipe will fill a 9x13 pan AND a 9x9 round pan. (Or is it 8x8? Can't remember. whatever is standard)

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1 user found this review helpful

I made the recipe as-is with the exception of mixing sour cream with milk as a sub for the... MORE

Reviewed on Jan. 4, 2008 by teej360

OMG, this cake was to die for. Be forewarned, it takes a lot of time to prepare but it is VERY... MORE

Reviewed on Sep. 27, 2007 by AGGIEMOM03

I wish I had found this recipe when I was looking for a coconut cake recipe, but I had already... MORE

Reviewed on Jan. 3, 2009 by 4GsMOM

This cake was so good! I will definitely make it again. The only change I made was to use... MORE

Reviewed on Oct. 21, 2008 by KANANICOOKS

This cake earned me rave reviews! I followed the recipe exactly. It is certainly time... MORE

Reviewed on Sep. 2, 2008 by Baker'sMan14

I tried this recipe with my dad (im 14) and i loved this cake. Im really not that much of a... MORE

Reviewed on Jun. 6, 2008 by REGINAHARRIS

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