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Orange: Sour Cream Orange Cake

Source of Recipe

internet


List of Ingredients

CAKE
1 1/4 c Sugar
3/4 c Butter, unsalted
3 lg Eggs
1 t Orange peel, grated
1/2 ts Lemon peel, grated
1/2 ts Vanilla
2 1/4 c Flour
3/4 c Sour cream
6 tb Orange juice

GLAZE
1/4 c Lemon juice
1/4 c Orange liqueur
1/4 c Sugar

FROSTING
3 pk Cream cheese, 8 oz. size
2 1/4 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
1 c Powdered sugar
1/3 c Coco Lopez
1 c Coconut, shredded & toasted


Recipe

Preheat oven to 350ºF. Butter two 9-inch cake pans with 1 1/2" high sides. Using electric mixer, beat sugar and butter in large bowl until light. Add eggs 1 at a time, beating well after each addition. Beat in peels and vanilla. Mix flour, baking powder, baking soda and salt in small bowl. Mix dry ingredients into butter mix, alternately with sour cream in 2 additions each. Divide batter between prepared pans. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on racks for 20 minutes. Run knife to pan sides to loosen cakes. Turn out cakes on racks; cool completely.

For Glaze: Bring all ingredients to boil in heavy medium saucepan, stirring to dissolve sugar. Boil until reduced to 2/3 cup, about 5 minutes. Cool.

For Frosting: Beat cream cheese and sugar in large bowl until light. Beat in cream of coconut.

Using serrated knife, cut each cake horizontally in half. Place 1 layer on patter, cut side up. Brush 1/4 of glaze over. Spread 1/2 c frosting over. cake. Top with second cake layer, cut side up. Brush 1/4 of glaze over. Spread 1/2 cup of frosting. over. Top with third layer, cut side up. Brush with 1/4 of glaze. Spread 1/2 cup frosting over. Top with fourth layer, cut side down. Brush with remaining. Spread remaining frosting over top and side of cake. Press coconut on sides of cake. Can be made 1 day ahead. Cover with cake dome and chill. Let cake stand 2 hours at room temperature before serving.