SIX-LAYER COCONUT CAKE WITH LEMON FILLING
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 It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare.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
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.
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Bill Newman
[email protected]This cake is so beautiful and delicious. I can't wait to make it again!
Mohammed tawab
[email protected]I've made this cake several times and it's always a hit. It's a great recipe to have on hand for special occasions.
SEMAKULA IBRAHIM
[email protected]This cake was a great way to use up some leftover coconut milk. It was also a nice change from my usual chocolate cake.
Ganesh Waiba
[email protected]I'm not a fan of lemon, so I omitted the lemon filling from the recipe. The cake was still delicious, but I think it would have been even better with the filling.
Malik Sufyan
[email protected]This cake was a bit too sweet for my taste, but I still enjoyed it. I think I'll try reducing the amount of sugar next time.
Federica Sg
[email protected]I made a few substitutions to the recipe (I used almond flour instead of all-purpose flour and maple syrup instead of sugar) and it turned out great. I'll definitely be making this cake again!
Dangme TV
[email protected]This cake was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious cake that was enjoyed by everyone at my party.
Sk parvgz
[email protected]I'm not a big fan of coconut, but I loved this cake. The lemon filling was the perfect complement to the coconut flavor.
Atizaz Khan
[email protected]The recipe was easy to follow and the cake was delicious. I would definitely recommend it.
Mr AmRaN
[email protected]I made this cake for a special occasion and it was a huge success. Everyone loved it!
Brayden Boony
[email protected]I followed the recipe exactly and the cake turned out beautifully. It was a hit with my family and friends.
Raven Hanks
[email protected]This cake was an absolute delight! The combination of coconut and lemon was perfect, and the texture was light and fluffy. I'm definitely going to be making this again.