Orange Coconut Cake

By chelyc13

Ingredients

• FOR CAKE:
• 1 cup butter, softened
• 2 1/4 cups sugar
• 1 teaspoon coconut extract
• 3 1/2 cups cake flour
• 1 tablespoon baking pwoder
• 1/4 teaspoon salt
• 1 cup buttermilk
• 8 egg whites, room temperature
• FOR ORANGE CREAM FILLING:
• 1 (3.3oz) box instant white chocolate pudding mix
• 3/4 cup heavy whipping cream
• 3/4 cup sour cream
• 1 1/2 teaspoons orange zest
• Orange paste food coloring
• FOR DREAMY BUTTERCREAM:
• 1 cup butter, softened
• 1 teaspoon coconut extract
• 5 cups confectioners' sugar
• 1 (8oz) container frozen whipped topping, thawed

Preparation

Step 1

FOR CAKE:

1. Preheat oven to 350. Spray 3 9inch cake pans with nonstick baking spray with flour.

2. In a large bowl, beat butter, sugar, and coconut extract at medium speed with a mixer until light and fluffy.

3. In a medium bowl, combine cake flour, baking powder, and salt. Sift flour mixture into another medium bowl. Gradually add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mxiture, and beating just until combined after each addition.

4. In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form. Gently fold beatne egg whties into batter. Spoon batter into prepared pans.

5. Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 mintues. Remove cakes from pans, and let cool competely on wire racks.

FOR ORANGE CREAM FILLING:

1. In a medium bowl, beat pudding mix and next 3 ingredients at medium speed with a mixer until very thick. Add paste food coloring to achieve desired color.

FOR DREAMY BUTTERCREAM:

1. In a large bowl, beat butter and coconut extract at medium speed with a mixer until creamy. Gradually add confectioners; sugar, beating until smooth. Add whipped topping, beating until combined.