Six Layer Coconut Cake With Lemon Filling Recipes

Steps:

• 1. 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.
• 2. 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
• 3. 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.

Steps:

• Preheat oven to 350 degrees. Butter two 7-by-2-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with flour, tapping out excess. Bake coconut on a baking sheet until dry but not golden, about 10 minutes; let cool completely.
• Whisk milk into eggs, then whisk in vanilla. Combine flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-low speed 30 seconds. Continue beating while gradually adding butter and coconut oil until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining milk mixture, scraping down bowl as needed. Beat until incorporated, 30 seconds.
• Divide batter between prepared pans; tap pans on counter to release any air bubbles. Bake until golden brown and tops spring back when lightly touched, 50 to 55 minutes. Let cool in pans on wire racks 5 minutes, then turn out of pans, remove parchment, and let cool completely, top-sides up, on racks. For easy splitting, refrigerate 1 hour.
• Trim tops of cakes flat. Split each cake horizontally into two equal layers. Place a cake layer on a cake plate. Spread 2/3 cup curd evenly over it; top with a second cake layer. Repeat, spreading 2/3 cup curd between each layer. Finish with a cake layer, bottom-side up. Refrigerate cake, wrapped in plastic, at least 1 hour and up to 1 day.
• Spread 1 cup buttercream over top and sides of cake evenly to create a crumb coat. Refrigerate 15 minutes. Spread remaining 3 cups buttercream over top and sides. Coat sides with coconut. Garnish with candied lemon and mint. Cake can be refrigerated, wrapped in plastic, up to 5 days; return to room temperature before serving.

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.

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.

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 eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir 2 minutes longer or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in lemon juice and butter. Cool to room temperature without stirring., Place one cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For frosting, in a large heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes. , Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.