Easter Recipes from Razzle Dazzle Recipes
Six Layer Coconut Cake
 Recipe
 "Your Source for Easter Recipes Online"

 

Six Layer Coconut Cake

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

In a mixing bowl, cream butter and sugar until light and fluffy. Add vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk. In another mixing bowl, beat egg whites 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 saucepan, combine sugar and cornstarch. Gradually stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1/2 cup into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter, orange peel and extract. Cover and refrigerate.

In a heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160, 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 in half horizontally. Place one layer on a serving plate; spread with 1/3 cup filling. Repeat four times. Top with remaining cake layer. Spread frosting over top and sides. Sprinkle with coconut. Store in the refrigerator. Yield: 12-14 servings.

Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212. 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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