Six-Layer Coconut Cake

By Addie

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

Ingredients

• CAKE:
• 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 egg whites
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• FILLING:
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 cup orange juice
• 4 eggs, lightly beaten
• 1/4 cup butter, cubed
• 2 tablespoons grated orange peel
• 1 teaspoon orange extract
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• FROSTING:
• 1 cup sugar
• 2 egg whites
• 1/2 cup water
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 2 cups flaked coconut

Preparation

Step 1

CAKE:

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.
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FILLING:

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 peel and extract. Cool to room temperature without stirring. Cover and refrigerate.
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FROSTING:

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.
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ASSEMBLY:

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. Yield: 12-14 servings.

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REVIEW:

This is very similar to my grandmother's coconut layer cake which everyone in our family called "The Queen of Cakes." This filling is a bit different from hers but I like this orange-flavored one very much.