Six-Layer Coconut Cake

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Servs: 12   Prep:   Cook:

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

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  • add   2 cups buttermilk
  • add   2 tablespoons cornstarch
  • add   1/2 cup sugar
  • add   6 egg whites
  • add   3 teaspoons vanilla extract
  • add   1/2 teaspoon baking powder
  • add   4 eggs, lightly beaten
  • add   1/2 cup water
  • add   1/2 teaspoon salt
  • add   1/8 teaspoon cream of tartar
  • add   1 teaspoon baking soda
  • add   1 cup butter, softened
  • add   1/4 teaspoon salt
  • add   3 cups sugar
  • add   1 cup sugar
  • add   1 teaspoon orange extract
  • add   4 cups cake flour
  • add   1/4 cup butter
  • add   FROSTING:
  • add   2 tablespoons grated orange peel
  • add   2 cups flaked coconut
  • add   FILLING:
  • add   2 egg whites
  • add   1 cup orange juice
  • add   1/4 teaspoon vanilla extract


  1. In a large mixing 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. In another large mixing bowl and with clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; Remove from pans to wire racks to cool completely.
  3. In a 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.
  4. 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 degrees F, about 12 minutes. Pour into a large mixing bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
  5. Split each cake into two horizontal layers. Place bottom layer on a serving plate; top with 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.

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