Best 2 Six Layer Coconut Cake Recipes

Prepare to indulge in a delightful culinary journey as we explore the world of "Six Layer Coconut Cake", a truly extraordinary dessert that tantalizes the taste buds and leaves you craving more. With its captivating combination of moist, fluffy layers, rich coconut filling, and a delicate frosting, this scrumptious cake is guaranteed to be the star of any occasion. Get ready to embark on a baking adventure as we uncover the best recipe for this heavenly treat, promising an unforgettable experience for you and your loved ones.

Let's cook with our recipes!

SIX-LAYER COCONUT CAKE

Six-Layer Coconut Cake image

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

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 12-14 servings.

Number Of Ingredients 25

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
FILLING:
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
FROSTING:
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

Steps:

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., 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 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., 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., 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.

Nutrition Facts : Calories 662 calories, Fat 23g fat (15g saturated fat), Cholesterol 106mg cholesterol, Sodium 518mg sodium, Carbohydrate 106g carbohydrate (71g sugars, Fiber 1g fiber), Protein 9g protein.

SIX-LAYER COCONUT CAKE WITH LEMON FILLING

Six-Layer Coconut Cake with Lemon Filling image

I found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. -Angela Leinenbach, Mechanicsvlle, Virginia

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 14 servings.

Number Of Ingredients 22

Ingredients

FILLING:
3-1/2 cups cold whole milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 teaspoon grated lemon zest
CAKE:
6 large egg whites
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
FROSTING:
1 cup sugar
2 large egg whites, room temperature
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 cups sweetened shredded coconut

Steps:

In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 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., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.

Nutrition Facts :

Tips:

Mise en place: Before starting, gather and measure all ingredients and preheat the oven to the required temperature. This will ensure smooth and efficient baking.
Room temperature ingredients: Many recipes call for room temperature ingredients such as eggs, butter, and milk. This helps them mix together more easily and creates a smoother batter.
Creaming butter and sugar: This step is crucial for creating a light and fluffy cake. Cream the butter and sugar until it is pale and fluffy, and the sugar has dissolved.
Folding in egg whites: When adding egg whites to a batter, do it gently and gradually. Overmixing can deflate the egg whites and result in a dense cake.
Baking times: Ovens vary, so keep an eye on the cake during baking. Use a toothpick or cake tester to check if the cake is done. It should come out clean when inserted into the center of the cake.
Cooling the cake: Allow the cake to cool completely before frosting it. This will prevent the frosting from melting and seeping into the cake.
Storing the cake: Store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Conclusion:

With careful preparation, attention to detail, and a bit of patience, you can create a stunning and delicious six-layer coconut cake that will impress your friends and family. Remember to follow the tips mentioned above and enjoy the process of baking this delightful treat. The moist and fluffy cake layers, combined with the creamy coconut frosting, create a harmonious symphony of flavors and textures that will leave you craving for more. So gather your ingredients, preheat your oven, and embark on a delightful baking journey with this six-layer coconut cake recipe. Happy baking!