Six-Layer Coconut Cake with Lemon Filling Recipe
"I found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. —Angela Leinenbach, Mechanicsvlle, Virginia..."
INGREDIENTS
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FILLING:
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3-1/2 cups cold whole milk
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2 packages (3.4 ounces each) instant lemon pudding mix
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1 teaspoon grated lemon peel
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CAKE:
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6 egg whites
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1 cup butter, softened
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3 cups sugar
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3 teaspoons vanilla extract
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4 cups cake flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 cups buttermilk
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FROSTING:
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1 cup sugar
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2 egg whites
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1/2 cup water
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1/4 teaspoon salt
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1/8 teaspoon cream of tartar
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1/4 teaspoon vanilla extract
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2 cups flaked coconut
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