"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Six-Layer Coconut Cake Recipe

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This recipe for Six-Layer Coconut Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anna Warns Schoenfeld (4/3/1900-2/13/1994)
Added: Friday, April 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
BATTER:
1 cup soft butter
3 cups white sugar
3 tsp. vanilla
4 cups cake flour (use cake flour!)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups buttermilk
6 egg whites
FILLING:
1/2 cup sugar
2 tlbs. cornstarch
1 cup orange juice
4 eggs, lightly beaten
1/4 cup butter
2 tlbs. grated orange peel
1 tsp. orange extract
FROSTING:
1 cup sugar
2 egg whites
14 cup water
1/4 tsp. salt
1/4 tsp. cream of tartar
1/2 tsp. vanilla
2 cups flaked coconut

Directions:
Directions:
BATTER:
Beat egg whites until stiff peaks form, set aside.
Using same beaters and another bowl, cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, baking soda, baking powder and salt and add to creamed mixture alternately with buttermilk. Fold egg whites into batter. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees for 25-30 minutes or until batter pulls away from sides of pan. Cool for 10 minutes, remove from pans to wire racks to cool completely.
FILLING:
Combine sugar and cornstarch. Gradually stir in orange juice until smooth. Bring to boil and cook and stir for 2 minutes or until thickened. Remove from heat and gradually stir 1/2 cup into beaten eggs. Return all to pan, stirring constantly. Bring to gentle boil, cook and stir for 2 minutes. Remove from heat. Stir in butter, orange peel and extract. Cover and refrigerate.
FROSTING:
In heavy saucepan combine sugar, egg whites, water, salt and cream of tartar. With a portable mixer beat on low speed over low heat until frosting reaches 160 degrees, about 12 minutes. Pour into a large mixing bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes.
Split each layer in half horizontally. Place one layer on a serving plate, cut side down. Spread with 1/3 cup filling. Repeat four times. Top with remaining layer, cut side down. Spread frosting over top and sides and sprinkle with coconut.

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
Allow 3 hours.
Personal Notes:
Personal Notes:
This was a recipe sent to me by my Aunt Anna, sister of my Dad, John Warns, when I married Bill Hubbard in 1954. It is time consuming, but makes and extravagant cake that brings out the WOW's!

 

 

 

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