Best 2 Six Layer Coconut Cake Recipes
Indulge in the heavenly delight of the Six-Layer Coconut Cake, a culinary masterpiece that tantalizes taste buds with its symphony of flavors and textures. This towering confection consists of six layers of moist and fluffy coconut cake, each lovingly sandwiched between layers of luscious coconut custard and creamy coconut frosting. The result is a breathtaking cake that is both visually stunning and incredibly delicious.
The journey to coconut cake bliss begins with the preparation of the cake layers. A harmonious blend of all-purpose flour, sugar, baking powder, baking soda, and salt provides the foundation for this exquisite cake. Freshly grated coconut lends its irresistible flavor and delicate texture, while eggs, butter, and vanilla extract add richness and depth. Once baked to golden perfection, these layers form the canvas upon which the coconut custard and frosting artistry takes place.
The coconut custard, a creamy and velvety delight, is crafted with a symphony of egg yolks, sugar, cornstarch, milk, and coconut milk. This luscious filling is delicately infused with the essence of vanilla and coconut extract, resulting in a symphony of flavors that dances on the palate.
The crowning glory of this coconut masterpiece is the creamy coconut frosting, a cloud-like confection that envelops the cake layers in a blanket of sweetness. A symphony of butter, powdered sugar, coconut milk, and vanilla extract is whipped to airy perfection, creating a frosting that is both light and luscious.
As you embark on this culinary adventure, you will be guided through each step of the process with crystal-clear instructions and helpful tips. Whether you are a seasoned baker or a novice in the kitchen, this recipe is designed to empower you with the skills and confidence to create a cake that will leave your loved ones in awe.
So gather your ingredients, prepare your baking tools, and embark on this delightful journey to create the Six-Layer Coconut Cake. Let the aroma of coconut fill your kitchen as you bring this culinary masterpiece to life. Indulge in the sweet symphony of flavors and textures as you savor each heavenly bite.
SIX-LAYER COCONUT CAKE
"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
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
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.
Nutrition Facts :
Tips:
- Mise en Place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Use Fresh Ingredients: The fresher the ingredients, the better your cake will taste. If possible, use organic or locally-sourced ingredients.
- Don't Overmix the Batter: Overmixing the batter can make your cake tough and dense. Mix just until the ingredients are combined.
- Bake at the Right Temperature: Make sure your oven is preheated to the correct temperature before you start baking. The temperature will vary depending on the recipe.
- Don't Open the Oven Door: Opening the oven door during baking can cause the cake to fall. Resist the temptation to peek!
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting set properly.
Conclusion:
The six-layer coconut cake is a delicious and impressive dessert that is perfect for any special occasion. With its moist coconut layers, creamy frosting, and toasted coconut topping, this cake is sure to be a hit. By following these tips and using the recipe provided, you can easily create this beautiful and delicious cake at home.
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