Americas Test Kitchen Coconut Layer Cake Recipes

AMERICA'S TEST KITCHEN COCONUT LAYER CAKE

Steps:

• 1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
• 2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
• 3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
• 4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.).
• 5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
• 6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
• 7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
• 8. For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
• 9. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
• 10. To Assemble the Cake: Follow illustrations in chart below. Cut into slices and serve. (Wrap leftover cake in plastic and refrigerate; bring to room temperature before serving.).
• ASSEMBLING THE CAKE.
• 1. With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers.
• 2. Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round.
• 3. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula.
• 4. Hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing. Repeat steps 3 and 4 with remaining cake layers.
• 5. To ice the sides of the cake, scoop up a large dab of icing with the tip of the spatula and spread it on the sides with short side-to-side strokes.
• 6. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.

COCONUT LAYER CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Adjust the rack to the center of the oven. Butter 2 (9-inch) round layer-cake pans. Line the bottoms with parchment paper. Butter the paper and dust all over lightly with flour. Set aside.
• Sift together the flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften a bit. Add the vanilla and sugar and beat for a few minutes. Add the eggs and milk and beat until smooth. On the lowest speed, add the dry ingredients in 3 additions, scraping the bowl with a rubber spatula as necessary, and beating only until smooth after each addition. Remove from the mixer and stir in the orange rind.
• Divide the batter between the prepared pans. Tilt and shake the pans gently to level the batter. Bake for 25 to 30 minutes, or until the cakes come away from the sides of the pans and tops spring back when lightly touched.
• Remove from the oven. Let stand for about 5 minutes. Cover with racks or cookie sheets and invert. Remove pans and papers. Cover with racks and invert again to cool right side up.
• When the layers have cooled completely, place 4 strips of waxed paper or baking parchment around a cake plate, and place 1 layer on the plate, upside down. Spread with a thin layer of smooth preserves, reserving some for the second layer.
• Make the Fluffy White Icing.
• Spread 1/3 of the icing on the bottom layer. Sprinkle with 1/3 of the coconut. Put on the second layer, right side up, so that the 2 cake bottoms meet in the middle. Spread the top with the remaining apricot preserves. Use another 1/3 of the icing to ice around the sides of the cake. Use the remaining 1/3 of the icing to ice the top of the cake. Quickly spread with a long, narrow metal spatula to smooth the top and sides.
• With the palm of your hand, press another 1/3 of the coconut onto the sides and sprinkle the remaining coconut evenly over the top. Remove the paper strips, pulling each 1 out by a narrow end.
• Mix all of the ingredients except for the vanilla and almond extracts in the top of a large double boiler; it must have at least an 8 to 10-cup capacity. Place over hot water on moderate heat. Beat with an electric mixer at high speed for 5 to 6 minutes, until the mixture stands in peaks when the beaters are lifted.
• Immediately, in order to stop the cooking, transfer to a the large bowl of an electric mixer. Add the vanilla and almond extracts and beat at high speed for about 5 minutes more, scraping the sides and bottom of the bowl almost continuously with a rubber spatula, until the mixture is smooth and very thick. Use immediately.

COCONUT LAYER CAKE

Steps:

• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry. Refrigerate.
• Heat the oven to 350 degrees F. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla, almond, or coconut extract and mix well.
• Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add a third of the flour mixture to the butter mixture and mix. Add half of the milk to the butter mixture and mix. Add another third of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites.
• Cut 2 round parchment disks to fit 9-inch cake pans. Butter and flour the pans then place the parchment disks on the bottom of the pans. Divide the batter evenly between the 2 pans. Bake until firm to the touch and almost dry in the center, 20 to 25 minutes. Let cool in the pan.
• Make the frosting: Off the heat, combine the egg whites, cold water, sugar and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often.
• Turn out the cakes and brush off any crumbs. Place 1 layer on a cake stand and cover it with frosting. Place the second layer top side down and press lightly. Frost the top and sides. Press coconut all over the surface of the cake and serve.

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:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and dust with flour; set aside. Whisk the flour, ginger, baking powder, baking soda and salt in a medium bowl. Whisk the cream of coconut and milk in a small bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, until combined. Add the vanilla and coconut extract and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour, until combined.
• Divide the batter between the prepared pans and spread evenly. Bake until the cakes are golden and a toothpick inserted into the centers comes out clean, about 40 minutes. Transfer to a rack and let cool 15 minutes in the pans, then invert onto the rack to cool completely.
• Make the frosting: Spread the shredded coconut on a baking sheet and bake, stirring halfway through, until golden, 10 to 12 minutes. Let cool. Meanwhile, beat the cream cheese in a large bowl with a mixer on high speed until light and fluffy, about 3 minutes. Add the butter and beat until fluffy, about 3 more minutes. Reduce the mixer speed to low and gradually beat in the confectioners' sugar and coconut extract until combined. Increase the mixer speed to high and beat until light and fluffy, about 2 more minutes.
• Assemble the cake: Put 1 cake layer on a cake stand or serving plate. Combine 1 heaping cup frosting with 1 cup of the toasted coconut; spread on the cake. Top with the other cake layer. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat; it doesn't have to be perfect). Refrigerate until set, about 15 minutes. Spread the remaining frosting all over the cake; top with the remaining 1 cup toasted coconut.

COCONUT LAYER CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Adjust the rack to the center of the oven. Butter 2 (9-inch) round layer-cake pans. Line the bottoms with parchment paper. Butter the paper and dust all over lightly with flour. Set aside.
• Sift together the flour, baking powder, and salt and set aside. In large bowl of electric mixer, beat the butter to soften a bit. Add the vanilla and sugar and beat for a few minutes. Add the eggs and milk and beat until smooth. On the lowest speed, add the dry ingredients in 3 additions, scraping the bowl with a rubber spatula as necessary, and beating only until smooth after each addition. Remove from the mixer and stir in the orange rind.
• Divide the batter between the prepared pans. Tilt and shake the pans gently to level the batter. Bake for 25 to 30 minutes, or until the cakes come away from the sides of the pans and tops spring back when lightly touched.
• Remove from the oven. Let stand for about 5 minutes. Cover with racks or cookie sheets and invert. Remove pans and papers. Cover with racks and invert again to cool right side up.
• When the layers have cooled completely, place 4 strips of waxed paper or baking parchment around a cake plate, and place 1 layer on the plate, upside down. Spread with a thin layer of smooth preserves, reserving some for the second layer.
• Spread 1/3 of the icing on the bottom layer. Sprinkle with 1/3 of the coconut. Put on the second layer, right side up, so that the 2 cake bottoms meet in the middle. Spread the top with the remaining apricot preserves. Use another 1/3 of the icing to ice around the sides of the cake. Use the remaining 1/3 of the icing to ice the top of the cake. Quickly spread with a long, narrow metal spatula to smooth the top and sides.
• With the palm of your hand, press another 1/3 of the coconut onto the sides and sprinkle the remaining coconut evenly over the top. Remove the paper strips, pulling each 1 out by a narrow end.
• Mix all of the ingredients except for the vanilla and almond extracts in the top of a large double boiler; it must have at least an 8 to 10-cup capacity. Place over hot water on moderate heat. Beat with an electric mixer at high speed for 5 to 6 minutes, until the mixture stands in peaks when the beaters are lifted.
• Immediately, in order to stop the cooking, transfer to a the large bowl of an electric mixer. Add the vanilla and almond extracts and beat at high speed for about 5 minutes more, scraping the sides and bottom of the bowl almost continuously with a rubber spatula, until the mixture is smooth and very thick. Use immediately.

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.

COCONUT LAYER CAKE (LOW CARB)

Steps:

• For the cake, preheat oven to 325F and spray a 9×5 inch loaf pan with coconut oil spray.
• In a medium bowl, whisk together almond flour, shredded coconut, protein powder, baking powder, baking soda and salt. In a large bowl, beat coconut oil and granulated erythritol until well combined. Beat in egg whites and coconut extract. Beat in half the almond flour mixture, then beat in almond milk and then remaining almond flour mixture. Spread batter in prepared loaf pan and bake 50 minutes, or until golden brown and just firm to the touch.
• Remove and let cool in pan for 15 minutes, then loosen around edges with a sharp knife and turn out on to a wire rack to cool completely. When cake is completely cool, cut horizontally into 3 even layers.
• Place a metal bowl and beaters into the freezer for 5 minutes. Remove can of coconut milk from fridge and turn upside down. Open with a can opener and pour off the coconut water (reserve for another use). Scoop out the solidified coconut cream left in the can and place into the chilled metal bowl.
• Beat until whipped and creamy, then add powdered erythritol and vanilla extract and beat until combined. Lay the bottom layer of cake on a serving plate and spread with half of the coconut cream. Add the middle layer and top with remaining coconut cream. Top with the final layer of cake.
• In the metal bowl, beat whipping cream, powdered sweetener and vanilla or coconut extract until stiff peaks form. Spread over top and sides of cake. (Alternatively, you can use another can of chilled coconut milk to make more coconut cream frosting).
• Sprinkle top and sides of cake with toasted, shredded coconut. Chill at least two hours to firm up before serving.

FRESH COCONUT LAYER CAKE

Steps:

• Before you start with this cake, you'll first have to deal with the coconut.
• Push a skewer through the top and make 3 holes and drain out the milk.
• Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break.
• Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go.
• Now discard the shell and take off the inner skin using a potato peeler.
• The coconut is now ready to use.
• The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well.
• Prepare Cake:.
• Preheat oven to 325°F.
• 2 8" pans, buttered and parchment lined.
• Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing.
• Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon.
• What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again.
• Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans.
• Place them on center shelf of the oven and bake 30-35 minutes.
• To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready.
• Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack.
• Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife.
• Prepare Frosting:.
• Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them.
• Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on.
• After that, use the rest of the frosting to coat the sides and top of the cake.
• Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next.
• And that's it!

OLD-FASHIONED CHOCOLATE LAYER CAKE (AMERICA'S TEST KITCHEN) RECIPE - (3.8/5)

Steps:

• Heat oven to 350*. Grease and flour 2 round cake pans. Combine chocolate, cocoa, & water in medium heatproof bowl; set bowl over saucepan with 1 inch simmering water and stir with spatula until chocolate is melted, about 2 minutes. Add ½ c. sugar to chocolate mixture and stir until thick and glossy, 1-2 minutes. Remove bowl from heat and set aside to cool. Whisk flour, baking soda, & salt in medium bowl. Combine buttermilk & vanilla in small bowl. In bowl of standing mixer fitted with whisk attachment, whisk eggs & yolks on medium-low speed until combined, about 10 seconds. Add remaining 1 ¼ c. sugar, increase speed to high, and whisk until fluffy & lightened in color, 2-3 minutes. Replace whisk with paddle attachment. Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with spatula as needed. Add softened butter 1 Tbsp. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula. Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30 minutes. Cool cakes in pans 15 minutes, then invert onto wire rack. Cool cakes to room temperature before frosting, 45-60 minutes. FROSTING: Melt chocolate in heatproof bowl set over saucepan containing 1 inch barely simmering water, stirring occasionally until smooth. Remove from heat & set aside. Meanwhile, heat butter in small saucepan over medium-low heat until melted. Increase heat to medium; add sugar, corn syrup, vanilla, & salt and stir with heatproof spatula until sugar is dissolved, 4-5 minutes. Add melted chocolate, butter mixture, & cream to clean bowl of standing mixer and stir to thoroughly combine. Place mixer bowl over ice bath & stir mixture constantly with spatula until frosting is thick & just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70*). Place bowl on standing mixer fitted with paddle attachment and beat on medium-high speed until frosting is light & fluffy, 1-2 minutes. Stir with spatula until completely smooth.

COCONUT LAYER CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Cream butter, shortening and sugar until light and fluffy. Add vanilla and egg yolks, beating well after each addition. In another bowl, whisk together flour and baking soda; beat into creamed mixture alternately with buttermilk. Stir in coconut and chopped pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form; fold gently into batter. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth and creamy. Spread between layers and over top and sides of cake. Top with coconut and pecan halves. Store in refrigerator.

COCONUT CITRUS LAYER CAKE

Steps:

• Preheat oven to 350°. Combine first eight ingredients; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into two greased and floured 8-in. round pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for grapefruit filling, combine sugar, cornstarch and salt in a large saucepan. Stir in water and grapefruit juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium; cook and stir 2 minutes longer. Remove from heat; gently stir in butter. Cool to room temperature without stirring. Cover and refrigerate filling until cold., Place one cooled cake layer on a serving plate; top with half of cooled grapefruit filling. Repeat layers., For frosting, beat cream cheese, sugar, juices and orange zest until blended. Gently fold in whipped cream and 3/4 cup coconut. Frost sides of cake; if desired, lightly frost top of cake, covering grapefruit filling. Refrigerate until cold, 3-4 hours. Sprinkle with toasted coconut if desired. Top with orange and grapefruit slices.

QUICK COCONUT LAYER CAKE

Steps:

• Beat cake ingredients with electric mixer on low speed for one minute to blend.
• Increase speed to medium and beat for two minutes, scraping down sides when necessary.
• Pour into two greased and floured 9" round cake pans.
• Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean.
• Cool on wire racks for 10 minutes, remove from pans and cool completely.
• For frosting, beat cream on high speed until soft peaks form.
• Add sugar and vanilla and beat to stiff peaks.
• Frost between layers and on top and sides of cake.
• Coat the outside surfaces liberally with grated coconut.

COCONUT TRIPLE LAYER CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat 3 round cake pans (8 inch each) with the cooking spray, dust each with 1 tablespoon flour.
• Combine sifted flour, baking powder, salt and baking soda.
• Then add sugar, butter and oil and beat for about 5 minutes.
• Add egg whites, one at a time and then combine the milk and yogurt.
• Add the flour mixture to the creamed mixture, stir in extracts.
• POUR cake batter into your prepared pans.
• Bake at 350 degrees for 25 minutes.
• Cool in pan for another 10 minutes.
• Remove from pans.
• Make sure cake is completely cooled.
• While cake is cooking make your coconut frosting.
• Add sugar, water, cream of tartar, sprinkle of salt and egg whites together.
• Beat at high speed until stiff peaks form on top of oven in a pan and candy thermometer registers 160.
• Add extracts and beat until blended.
• Put aside.
• LEMON FILLING: Combine sugar and cornstarch in a saucepan.
• Stir in water, orange juice, rind, lemon juice, and egg yolks.
• Bring it to a boil over medium to high heat.
• Cook until it thickens, stirring constantly so it won't burn.
• Remove from heat, Stir in vanilla.
• Cover and put it on cake after it gets cooled.
• Place 1 cake layer on a plate, that will be the bottom one.
• Spread a thin layer of lemon filling on top of cake.
• Put your second layer of cake on top of that.
• And then spread another thin layer of lemon filling on top of that.
• Then you put the last layer on top of the cake.
• Then you spread the coconut frosting on the very top of the cake.
• Spread the frosting on sides of the cake.
• Sprinkle top of cake the coconut flakes.

COCONUT CAKE

Steps:

• In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs and yolks; mix well. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk. Beat in extract., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30 -35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., In a 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 speed over low heat until frosting reaches 160°, about 9 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Place one cake layer on a serving plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup coconut. Repeat. Spread remaining frosting over top and sides of cake; sprinkle remaining coconut over the top.