Six-Layer Coconut Cake

Name: Six-Layer Coconut Cake
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; 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

23 ingredients

5 steps

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
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

Directions

1

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

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

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

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

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.