Coconut - Cream Cake With Lemon, Orange And Lime Filling Recipe

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COCONUT - CREAM CAKE WITH LEMON, ORANGE AND LIME FILLING

Jewel Hall

By
@0124

This is one of those "OH, SO BEAUTIFUL CAKES !!!" I think they are wonderful if someone else makes them. My mother was the cake maker in our family. She used to bake cakes for a lot of folks and give them as gifts. I was the Chicken Dressing and Congealed Salad person. If you are one of those cooks who enjoys making beautiful, citrus flavored cakes, this is for you. It has a Tropical spin to it. Since my husband is severely diabetic I can't make a lot of sweets anyway. Maybe my son can make this and give some to his buddies when he gets home in June.


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Rating:

Comments:

Serves:

10 - 12

Prep:

1 Hr

Cook:

1 Hr

Ingredients

CAKE:

2 1/2 c
sift before measuring all purpose flour
2 1/2 tsp
baking powder
1/2 tsp
salt
1 c
butter, softened
2 c
granulated sugar
4 medium
eggs
1 c
milk
1 tsp
vanilla extract

FILLING:

1 c
granulated sugar
3 Tbsp
corn starch
1/2 tsp
salt
1/2 c
orange juice
2 Tbsp
lemon juice
2 Tbsp
lime juice
1/4 c
water
3 medium
egg yolks
1 Tbsp
grated lemon peel
1 Tbsp
grated lime peel
green food coloring (optional)

FROSTING:

2 c
heavy cream, cold
1/2 c
sifted powdered sugar
1 can(s)
4 oz. flaked coconut
3
thin slices lime, halved

Directions Step-By-Step

1
CAKE: Preheat oven to 350 degrees F. Grease and flour three (9x1 1/2 inch)round cake pans. Sift flour with baking powder and 1/2 tsp salt. In large mixing bowl and at high speed, beat butter and 2 cups sugar until light. Add 4 eggs, one at a time, beat after each addition.
2
Continue beating, occasionally scraping sides of bowl until fluffy, about 2 minutes. At LOW speed, beat in flour mixture in fourths alternating with milk in thirds. Beginning and ending with four. Add vanilla. Beat just until smooth, about one minute.
3
Pour into prepared pans; bake 25 to 30 minutes or until surface springs back when gently pressed with finger. Cool in pans on wire rack 10 minutes. Remove from pans and continue cooling on racks.
4
FILLING: In a small sauce pan, mix 1 cup of sugar with corn starch and salt. Gradually stir in orange, lemon and lime juices and water. Bring to a boil over medium heat, stirring constantly until it thickens. Remove from heat. Add egg yokes, one at a time, beating well after each addition. Bring back to a low boil on medium heat, stirring constantly, boil one minute. Remove the pan from heat. Stir in lemon and lime peels and a few drops of green food coloring. Be careful not to add too much. Pour into a bowl, place bowl over ice water to cool.
5
FROSTING: In a medium bowl, combine cream and powdered sugar. Refrigerate 30 minutes. Beat until stiff. Measure 1 cup whipped cream, and, with whisk, fold into filling.
6
Place one cake layer, top side down, on large cake plate. Spread with half of filling almost to outer edge. Repeat with second layer as with first, placing second layer right side up. Finish using that half filling mixture. Frost with the rest of Whipped Cream; decorate with coconut and lime slices. Keep refrigerated.

About this Recipe

Course/Dish: Cakes, Fruit Desserts