Six-Layer Coconut Cake

Name: Six-Layer Coconut Cake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 14
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoon baking soda; 59 milliliters butter, cubed; 473 milliliters buttermilk; 946 milliliters cake flour; 473 milliliters flaked coconut; 2 Tbsps cornstarch; 0 teaspoons cream of tartar; 2 egg whites; 4 eggs, lightly beaten; 1 teaspoon orange extract; 237 milliliters orange juice; 2 Tbsps grated orange peel; 0 teaspoons salt; 237 milliliters sugar; 0 teaspoons vanilla extract; 118 milliliters water

The recipe Six-Layer Coconut Cake can be made in approximately 1 hour and 35 minutes. This recipe makes 14 servings with 348 calories, 8g of protein, and 14g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. A mixture of buttermilk, vanillan extract, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Many people really liked this dessert. If you like this recipe, you might also like recipes such as Coconut Layer Cake, Coconut Layer Cake, and Coconut Layer Cake.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add vanilla.

Ingredients you will need

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.

Ingredients you will need

Baking Soda

Buttermilk

Egg Whites

All Purpose Flour

Salt

Equipment you will use

Bowl

Pour into three greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes;

Equipment you will use

Toothpicks

Oven

Remove from pans to wire racks to cool completely.

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.

Ingredients you will need

Orange Juice

Corn Starch

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg

Equipment you will use

Frying Pan

Remove from the heat. Gently stir in the butter, orange peel and extract. Cool to room temperature without stirring. Cover and refrigerate.

Ingredients you will need

Orange Zest

Extract

Butter

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.

Ingredients you will need

Cream Of Tartar

Egg Whites

Frosting

Sugar

Water

Salt

Equipment you will use

Double Boiler

Sauce Pan

Blender

Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.

Ingredients you will need

Frosting

Vanilla

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Spread

Spread frosting over top and sides of cake.

Ingredients you will need

Frosting

Spread

Sprinkle with coconut. Store in the refrigerator.

Ingredients you will need

Coconut

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoon

baking soda 59milliliters

butter, cubed 473milliliters

buttermilk 946milliliters

cake flour 473milliliters

flaked coconut 2Tbsps

cornstarch 0teaspoons

cream of tartar 2

egg whites 4

eggs, lightly beaten 1teaspoon

orange extract 237milliliters

orange juice 2Tbsps

grated orange peel 0teaspoons

salt 237milliliters

sugar 0teaspoons

vanilla extract 118milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Coconut Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.