Six-Layer Coconut Cake Recipe

Coconut lovers, get ready to indulge in a decadent dessert that will satisfy your cravings and impress your guests! This six-layer coconut cake is a show-stopping masterpiece that is sure to be a hit at any special occasion. With layers of moist coconut cake, creamy coconut filling, and rich coconut frosting, every bite is a delightful explosion of tropical flavor.

Created with love and attention to detail, this cake is a labor of love that is well worth the effort. Each layer is meti...

1 cup butter, softened
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups buttermilk
6 egg whites
½ cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 eggs, lightly beaten
¼ cup butter
2 tablespoons grated orange peel
1 teaspoon orange extract
1 cup sugar
2 egg whites
½ cup water
¼ teaspoon salt
⅛ teaspoon cream of tartar
¼ teaspoon vanilla extract
2 cups flaked coconut

Information

Prep Time: 1 hr 10 mins
Cook Time: 25 mins
Total Time: 1 hr 35 mins
Servings: 12
Yield: 12 servings

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.

How to Make Six-Layer Coconut Cake - A Step-by-Step Guide

Ingredients

Information

Nutrition

0 cal.

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