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Cristina Cooks: Coconut Lemon-Filled Cake

Cristina Cooks: Coconut Lemon-Filled Cake
Ingredients:
  • 1 cup butter, softened
  • 3 cups sugar
  • 3 teaspoons vanilla extract
  • 4 cups cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 6 egg whites
Filling:
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 1 cup orange juice
  • 4 eggs, lightly beaten
  • ¼ cup butter, cubed
  • 2 tablespoons grated orange peel
  • 1 teaspoon orange extract
Frosting:
  • 1 cup sugar
  • 2 egg whites
  • ½ cup water
  • ¼ teaspoon salt
  • ⅛ teaspoon cream of tartar
  • ¼ teaspoon vanilla extract
  • 2 cups flaked coconut
Yield: 12-14 servings

Recipe:

  1. 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.
  2. 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.
  3. 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 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°, 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.
  5. Split each cake into two horizontal layers. Place bottom layer on a serving plate; spread with ⅓ 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.

Cristina Cooks Coconut Lemon-Filled Cake

Cristina shares a recipe for a glamorous 6-layer Coconut Lemon-Filled Cake. The airy and fluffy cake is topped with a sprinkling of gold flakes for that extra layer of glam!

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