6 Inch Southern Coconut Cake Recipes

Steps:

• 1. For Custard Filling: 1-Over medium heat melt butter and sugar together. 2- Add cream and stir until it reaches a boil. 3- In a small mixing bowl mix cornstarch, vanilla extract, and water. 4- Put coconut flakes in a food processor and process until fine. 5- Mix cornstarch mixture into hot cream mixture. 6- Pour hot cream mixture out into a large casserole dish or baking pan. 7- Mix in coconut flakes 8- Let set in fridge for 12 hours
• 2. For Coconut Cakes: 1- Preheat oven to 325'F grease two 6" round cake pans, line and grease bottoms of pans with parchment circles. 2- Cream together butter and sugar for 6 minutes until super fluffy! 3- Add eggs to butter/sugar one at a time until completely incorporated. 4- In another large mixing bowl sift together all your dry ingredients.(Flour, salt and baking powder.) Set aside. 5- In a measuring cup mix together cream and vanilla and coconut extracts. 6- Add flour and cream to butter mixture gradually, alternating between adding flour and cream. Start and end with flour mixture. 7- Do not over mix!!! 8- Pour batter out into pans and bake for about 30-40 minutes or until a tooth pick comes out clean.
• 3. For Frosting: 1- Beat butter and cream cheese together for 2 minutes until fluffy. 2- Beat in vanilla extract. 3- Beat confectioner's sugar in on medium speed one cup at a time until completely incorporated.
• 4. For Simpler syrup: 1- Heat water on stove top over medium heat in a small sauce pan. 2- Stir in sugar and dissolve it. 3- Bring water to a boil, then take off of heat and set aside to cool.
• 5. Assembly: 1- Once cakes are completely cooled, level off any doming in the cakes with a cake leveler or a serrated bread knife. 2- Divide each cake into two layers. You will have 4 cake layers total. 3- Place first layer of cake down on a cake dish and coat the cake layer liberally with simple syrup. 4- Spread about 1/2 cup of coconut custard on the layer evenly. 5- Place next layer of cake on top of that layer and repeat this process for the remaining layers, omitting a layer of custard on the very top of the cake. 6- Frost as desired with cream cheese frosting and garnish. I like to garnish the sides of the cake with toasted coconut and top it with the untoasted sweetened flakes.

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.

Steps:

• 1. Preheat oven to 350.
• 2. Mix all of the cake ingredients together with a wire whisk until well blended. Don't use an electric mixer for this.
• 3. Mama says it makes a cake dry when you beat the batter up to long.
• 4. Butter and four 2-8 inch round cake pans. You can use 2-9 inch cake pans, but the cake won't be as high.
• 5. Divide cake batter between pans. Place in oven and bake for 25 minutes. Whisk the cakes cool and make the icing.
• 6. Place the sugar, water and corn syrup in a sauce pan on medium heat.
• 7. Using a candy thermometer cook to the soft ball stage or 240 degrees, stirring constantly.
• 8. The mixture should become almost clear. You can also do this in the microwave does make this step easier.
• 9. Cook on high for 4 minutes, remove and stir well and then cook for about 3 more minutes on high.
• 10. This could vary by a minute or 2 depending on the power of your microwave. It still needs to reach the soft ball stage.
• 11. With an electric mixer beat the egg whites with the baking powder until it reaches the soft peak stage.
• 12. Slowly pour in the syrup and keep mixing until the icing stands in peaks. This takes some time to accomplish so don't give up on it.
• 13. Just keep beating it and eventually the peaks will form.
• 14. Place one of the cake layers on a pretty cake plate.
• 15. Frost the top of the first layer and sprinkle with 1/2 cup coconut.
• 16. Place the other layer on top of the first and frost the entire cake.
• 17. Sprinkle the rest of the coconut over the top and sides of the cake.