Orange Coconut Cake

    Are you enjoying this wonderful weather?  I know I am here in Atlanta.  It is not too cold, warm and breezy. I love this time of the year.  This time of year calls for a nice and sweet citrus flavor dessert.  I made this wonderful Orange Coconut Cake.

   
   I love Coconut Cake it reminds of my birthplace in the St. Thomas, Virgin Islands.

 It is moist, decadent, and delicious.  So what you think want to join me for a slice?

Orange Coconut Cake

Ingredients

1 cup butter, room temperature
2 1/4 cups sugar
1 tsp. coconut extract
3 1/2 cups cake flour
1 tbsp. baking powder
1/4 tsp. salt
1 cup buttermilk
8 egg whites, room temperature

Orange Cream Filling

Ingredients

1 box instant white chocolate pudding mix
3/4 cup heavy whipping cream
3/4 cup sour cream
1 1/2 tsp. orange zest.
Orange paste food coloring

Dreamy Buttercream

1 cup butter, room temperature
1 tsp coconut extract
5 cups confectioners sugar
1 (8-ounce) container frozen whipped topping, thawed

Directions
1.  Preheat oven to 350 degrees Fahrenheit.  Spray 3 9-inch cake pans with nonstick baking spray with flour.

2.  In a large bowl, beat butter, sugar, and coconut extract at medium speed with mixer until light and fluffy.

3.  In a medium bowl, sift cake flour, baking powder, and salt.  Gradually add sifted flour mixture to butter mixture alternating with buttermilk, beginning and ending with flour mixture, and beating just until combined after each addition.

4.  In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form.  (Do not overbeat).  Gently fold beaten egg whites into batter.  Spoon batter into prepared pans.

5.  Bake for 15 to 20 minutes or until  tester inserted in center comes out lean.  Let cool in pans for 10 minutes.  Remove cakes from pans and let cool completely on wire racks.

6.  For Filling: In a medium bowl, beat pudding mix and next 3 ingredients at medium speed with a mixer until very thick. Add paste food coloring to achieve desired color.

7.  For buttercream: Beat butter and coconut extract at medium speed with a mixer until creamy.  Gradually add confectioners sugar, beating until smooth.  Add whipped topping, beating until combined.

8.  Spread Orange Cream Filling in between layers.  Spread Dreamy Buttercream on top and sides of cake. Garnish with white chocolate shavings and orange twists, if desired.

Recipe adapted from Cooking with Paul Deen