6 Layer Coconut Cake

By wmedders

From Martha Stewart

Ingredients

• Cake:
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
• 2 cups sifted cake flour, not self-rising, plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup superfine sugar
• 4 large egg yolks, lightly beaten
• 2/3 cup sour cream
• 1 teaspoon pure vanilla extract
• Directions for cake batter:
• Directions
• 1 .Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pan
• 2 .In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy a
• 3 .Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans
• 4 .To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer.
• Coconut Cream Filling:
• Makes 4 cups
• 6 large egg yolks
• 3/4 cup sugar
• 6 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 cups milk
• 4 ounces (1 1/2 cups) sweetened angel-flake coconut
• 1 1/2 teaspoons pure vanilla extract
• Unsalted butter, for wrap
• Directions
• 1 .Place egg yolks in a large bowl; whisk to combine; set bowl aside.
• 2 .Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
• 3 .Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins
• 4 .Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.
• Coconut merengue frosting
• Makes about 9 cups
• 10 large egg whites
• 2 1/4 cups sugar
• 1/4 teaspoon salt
• 4 cups (8 sticks) unsalted butter, softened
• 1/2 cup cream of coconut
• 1/2 teaspoon pure coconut extract
• Directions
• 1 .Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees. about 3 minutes.
• 2 .Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of cocon

Preparation

Step 1

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