SIX-LAYER COCONUT CAKE

I made this cake one time when I was having a barbecue and I wanted to have an array of nice desserts. I made the cake the day before and assembled it the day of the party.It is a bit of work but I must say the end result is very impressive. This makes a big cake and it has big flavor,with the custard filling and the boiled icing loaded with coconut.To me this cake celebrates spring!

CAKE:

1 cup butter
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

FILLING:

1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 eggs,lightly beaten
1/4 cup butter,softened
2 tablespoons grated orange peel
1 teaspoon orange extract

FROSTING:

1 cup sugar
2 egg whites
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tarter
1/4 teaspoon vanilla extract
2 cups flaked coconut

In a mixing bowl,cream butter and sugar until light and fluffy.Add vanilla.Combine flour,baking soda,baking powder and salt;add to creamed mixture alternately with buttermilk.In another mixing bowl,beat egg whites until stiff peaks form;gently fold into batter.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 rack to cool completely.
In a saucepan,combine sugar and cornstarch.Gradually stir in orange juice until smooth.Bring to a boil;cook and stir for 2 minutes or until thickened.Remove from the heat.Gradually stir 1/2 cup into eggs. Return all to pan;stirring constantly.Bring to a gentle boil;cook and stir 2 minutes.remove from the heat.Stir in butter,orange peel and extract.Cover and refrigerate.
In a heavy sauce pan,combine sugar,egg whites,water,salt and cream of tarter.With a portable mixer,beat on low speed for 1 minute.Continue beating on low speed 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.
Split each cake in half horizontally.Place one layer on a serving plate;spread with 1/3 cup filling.Repeat four times.Top with remaining cake layer.Spread frosting over the top and sides.Sprinkle with coconut.Store in the refrigerator. Makes 12-14 servings.

I realize this recipes looks intimidating but you will get such a feeling of accomplishment after,it will be worth it!

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