coconut cream cake

Name: Coconut Cream Cake
Prep time: 25 min
Cook time: 35 min
Yield: 8
Cuisine: Canadian
Ingredients: 2 1/2 cup(s) all purpose flour sifted before measuring; 2 1/2 teaspoon(s) baking powder; 1 cup(s) butter; 2 cup(s) sugar; 4 - eggs; 1 cup(s) milk; 1 teaspoon(s) vanilla extract; 1 cup(s) granulated sugar; 4 tablespoon(s) cornstarch; 1/2 cup(s) orange juice, fresh; 2 tablespoon(s) lemon juice, fresh; 2 tablespoon(s) lime juice; 1/4 cup(s) water; 3 - egg yolks; 1 tablespoon(s) lemon zest and 1 tbsp lime zest; 2 cup(s) whipping cream chilled; 1.2 cup(s) sifted confection sugar; can(s) 4 ounce flaked coconut; 3 - thin sliced limes

(2 RATINGS)

68 Pinches

Marian Arbour

Newcastle, ON

Updated on May 31, 2013

I love coconut and have some other coconut cake recipes and this is number 1 on my list..My daughter works for a Dental Surgeon and since I like to bake my daughter asks me to make cakes for them..and I am happy to do that and hope to get ooooohs and aaaaaaaahs from the girls and I always do get their oooohs and aaaahs.

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prep time 25 Min

cook time 35 Min

method Bake

yield 8 to 10

Ingredients

2 1/2 cups all purpose flour sifted before measuring
2 1/2 teaspoons baking powder
1 cup butter
2 cups sugar
4 - eggs
1 cup milk
1 teaspoon vanilla extract
1 cup granulated sugar
4 tablespoons cornstarch
1/2 cup orange juice, fresh
2 tablespoons lemon juice, fresh
2 tablespoons lime juice
1/4 cup water
3 - egg yolks
1 tablespoon lemon zest and 1 tbsp lime zest
2 cups whipping cream chilled
1.2 cups sifted confection sugar
can 4 ounce flaked coconut
3 - thin sliced limes

How To Make coconut cream cake

Step 1

CAKE...Preheat ovento 350F..grease and flour three 9x 1 1/2inch round cake pans. Sift flour with baking powder..in large bowl beat 2 cups sugar and butter at high speed until light and fluffy add the 4 eggs one at a time beating fluffy. at low speed add flour in {fourths} alternately with milk, starting and ending with the flour.

Step 2

Pour batter into pans {measuring with scale or measuring cup the amount going into each pan to have same size cakes,,Bake 25 to 30 minutes. test with toothpick or until surface springs back when lightly pressed..cool in pans on wire rack for 10 minutes..remove from pans and set on wire racks to cool.
Step 3

FILLING...In saucepan mix cornstarch with 1 cup sugar and stir until well combined gradually stir in orange, lemon and lime juices and water,,bring to boil stirring for until combined remove from stove, add egg yolks one at a time whisking quickly after each addition..bring to a boil and stir for 2 minutes. remove pan from heat stir in the lime and lemon zest..cover bowl with saran and set bowl over another bowl containing ice cubes and some water to cool in order to assemble cake when cake and filling are cpld.
Step 4

FROSTING...In medium bowl combine 1 cup cream and confectioners sugar..refrigerate 1/2 hour remove from fridge and beat until stiff and with whisk fold into filling..Place one cake layer top side down ppn large cake platter .spread with half of filling almost to outer edge, add second cake layer and cover with remaining filling and top with 3rd cake layer. frost with rest of cream decorate with coconut and sliced lime refrigerate the cake..cake is even better if made a day ahead...
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