Six Layer Coconut Cake With Lemon Filling Food

SIX-LAYER COCONUT CAKE WITH LEMON FILLING

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.

SIX-LAYER COCONUT CAKE

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.

THE BEST COCONUT LAYER CAKE

Steps:

• For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
• Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
• For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
• Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

COCONUT LAYER CAKE

Steps:

• 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 round cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
• 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 and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
• 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. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
• 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. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

SOUTHERN LIVING'S LEMON COCONUT CAKE

Steps:

• Beat 1 cup butter at medium speed with electric mixer until fluffy; gradually add 2 cups sugar. Add 4 egg yolks one at a time, blending well after each.
• Combine flour and baking powder. Add this alternatively to mixture with milk, beginning and ending with flour mixture. Add vanilla.
• Beat egg whites at high speed until peaks form. Gently fold in egg whites into batter mixture. Spoon into three greased and floured pans.
• Bake at 350 degrees for 18-20 minutes until done. Cool on wire racks for ten minutes. Remove cakes from pans and cool on wire racks.
• Spread lemon filling between layers. Spread cream cheese frosting over all and cover top and sides with coconut. Garnish with lemon slices.
• For lemon filling: Combine 1 cup sugar, cornstarch and boiling water in medium pan. Cook while stirring until dissolved. Temper eggs. Then add eggs to cooked mixture. Whisk in lemon juice and rind. Cook whisking constantly until mixture is thickened. Remove from heat. Stir in butter. Cool completely. (Do not stir once cooled as fillings made with cornstarch will breakdown and liquefy if stirred; just spoon on).
• For cream cheese frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar. Stir in vanilla.

GERMAN CHOCOLATE 6-LAYER CAKE

Steps:

• For the cake: Grease and flour three 9-inch round cake pans. Preheat the oven to 350 degrees F.
• Combine the chocolate with 1/2 cup boiling water in the top of a double boiler until the chocolate is melted.
• Cream together the sugar and butter with an electric mixer on medium speed, 3 minutes. Fold in the melted chocolate. Add the egg yolks.
• Sift together the flour, baking soda and salt in a small bowl. Add to the butter mixture and stir to combine, scraping down the sides of the bowl. Stir in the buttermilk.
• Beat the egg whites in a clean bowl with cleaned beaters until stiff peaks form. Fold the egg whites into the cake batter. Divide the batter among the prepared cake pans and bake until a knife inserted in the center comes out clean, about 35 minutes. Invert the pans onto racks and cool well.
• For the frosting: Combine the sugar, evaporated milk, butter, egg yolks and vanilla in a medium saucepan. Bring to a boil, stirring continuously, being careful not to scorch the frosting. Lower the heat and cook, 2 minutes. Remove from the heat and stir in the coconut and pecans. Spread the frosting in a shallow pan, and place in the refrigerator to cool completely.
• To assemble the cake: Slice each cake layer in half horizontally, making a total of 6 thin layers. Place the first cake layer on a cake plate, then spread about 1/4 inch of the frosting over the top of the cake. Place the next cake layer over the frosting. Repeat the layers, alternating cake and frosting, until all the layers have been used. Frost the outside of the cake.

SYBIL'S OLD FASHIONED LEMON LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch cake pans. In a bowl, whisk together 3 1/4 cups of flour, baking powder, and salt.
• Cream 1 cup plus 2 tablespoons softened butter in a large bowl with an electric mixer until smooth, then mix in 2 1/4 cups of sugar until thoroughly blended and fluffy. Beat 6 egg yolks into the butter mixture, one at a time, beating well after each yolk is added. Beat the flour mixture into the butter mixture in thirds, alternating with milk. Mix in 3/4 teaspoon of grated lemon peel and 1 3/4 teaspoon of lemon juice.
• With clean beaters, beat the egg whites to stiff peaks in a bowl; lightly fold the egg whites into the batter; use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated.. Pour the batter into the 3 prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes. Allow cakes to cool in pans for 10 minutes; then turn out onto a rack to finish cooling.
• To make filling, whisk 2 1/4 cup sugar, 2 tablespoons of grated lemon peel, 1/2 cup of lemon juice, 5 1/2 tablespoons of flour, and beaten egg together in a saucepan. Cook the mixture over low heat, whisking constantly, until the filling almost comes to a boil; cook until thickened and smooth, about 1 minute. Whisk in 2 tablespoons of butter until melted. Allow the filling to cool.
• To assemble, place each cake layer down on a work surface, and place one hand lightly on the top of the cake. Use a serrated knife to slice the cake in half horizontally, with a light sawing motion, to create 2 layers from each cake (6 total layers). Brush crumbs from the layers. Place a cake layer onto a serving dish, and spread with 1/6 of the filling; repeat with all the layers and filling, ending with a layer of lemon filling for the top of the cake.

LEMON CAKE WITH TOASTED COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
• Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

LEMON 6 LAYER COCONUT CAKE

Steps:

• Cake 2 lemon supreme cake mix 6 eggs 1/2 cup oil 21/2 cup whole butter milk Mix 1 box cake mix with half the ingredients.Then the other half with the second box. Bake as directed on box. Make 4 round cakes. Let cool.
• Lemon Filling 1 c sugar 3 Tbsp cornstarch 1/4 tsp salt 3/4 c water 2 lg egg yolks 1/2 c fresh lemon juice 2 Tbsp unsalted butter Whisk sugar, cornstarch and salt together in a saucepan. Whisk in the water, yolks and lemon juice and bring to a boil over medium heat, let boil for 1 minute. At this point, remove from the heat and whisk in the cold butter until smooth. Cover the surface of the sauce with plastic wrap and let cool to room temperature. Cut each cake in half. Place one of the layers on a serving plate, spread some of the filling, top with another layer, more filling, and another layer then filling until you have distributed the filling.Top with a layer an icing
• Frosting 3 lg egg whites 3/4 c sugar 3 Tbsp water 1/4 tsp cream of tartar 1/4 tsp vanilla extract 1/4 tsp almond extract Using a heat proof bowl, mix all the ingredients except the extracts and the coconut. Beat for 1 minute with an electric mixer. Then place the bowl over a pot with simmering water and make sure it doesn't touch the water. Beat on high speed until shiny peaks form for about 7 minutes. Remove the bowl from the heat and add the extracts. Beat for another 5 minutes off the heat until the frosting is cool. Frost the cake with the frosting and top it with the flaked coconuts on top as well as on all sides I like to decorate it with jelly beans when I fix it for Easter.

COCONUT LAYER CAKE WITH LEMON FILLING AND MARSHMALLOW-LIKE FROST

Steps:

• To Make The Cake:.
• Preheat oven to 350°.
• If you have only one mixing bowl, start by stiffly beating the egg whites and set aside, (keeping in mind that they will not hold forever).
• Cream butter and sugar.
• Add egg tolks and beat until thick and lemon colored.
• With a fork, mix together dry ingredients.
• Add dry ingredients alternately with the milk.
• Stir in vanilla.
• Fold in stiffly beaten egg whites.
• Divide batter between 3 buttered 8" cake pans (or 2 pans and make another batch of the recipe while the first is baking).
• Bake at 350° for 20 minutes.
• Cool completely and remove from pans.
• Freeze if time permits.
• Before filling and frosting, cut off rough edges of cake with sharp scissors.
• To Make The Lemon Filling:.
• When grating rind take special care to not get the bitter white part.
• Put all ingredients in a double boiler.
• Stir over simmering water until thickened (approximately 15-20 minutes).
• Chill.
• To Make The Marshmallow-Like Frosting:.
• Stir the water, sugar, cream of tartar and salt together in a small heavy-bottomed pan.
• Hook a candy thermometer to the edge of the pan and boil without stirring until the mixture reaches 240°F.
• Meanwhile, beat egg whites until stiff.
• Pour the 240° syrup over the egg whites in a thin stream, beating constantly until thick and glossy.
• To Assemble: Remove cake layers from freezer.
• Spread the chilled filling between the layers, trying to not let much of it get out the sides.
• Frost the cake with the marshmallow-like frosting and sprinkle coconut on thickly, gently pressing it into the sides.
• If the cake slips around, gently slide it back straight.
• Decorate top with a flower or group of leaves. I use three strawberry leaves and a flower set in the center.
• Can be refrigerated.

COCONUT LAYER CAKE

Steps:

• Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.
• In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions, alternately with milk in 2, beginning and ending with flour. Mix until just combined.
• Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.
• Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.
• Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.
• Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.
• Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.