Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Coconut-Cream Cake w/ Lemon-Lime Filling




Source of Recipe


Internet


List of Ingredients




CAKE

2-1/2 cups sifted all-purpose flour (Sift before measuring)
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups granulated sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract

FILLING

1 cup granulated sugar 1/2 teaspoon salt
1/2 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/4 cup water
3 egg yolks
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
Green food coloring, optional

FROSTING

2 cups heavy cream, chilled
1/2 cup sifted confectioners' sugar
1 can (4-ounces) flaked coconut
3 thin slices lime, halved



Recipe



Preheat oven to 350 degrees. Grease and flour three (9-inch x 1-1/2-inch) round pans.

Sift flour with baking powder and 1/2 teaspoon salt. In large bowl of mixer, at high speed, beat butter and 2 cups sugar until light. Add 4 eggs, one at a time, beating well after each addition.

Continue beating, occasionally scraping bowl with rubber spatula, until fluffy, about 2 minutes. At low speed, beat in flour mixture (in fourths) alternately with milk, beginning and ending with flour. Add vanilla. Beat just until smooth, about 1 minute.

Pour into prepared pans, bake 25 to 30 minutes, or until surface springs back when gently pressed with finger. Cool in pans on wire racks for 10 minutes. Remove from pans; cool on racks.

FILLING: In small saucepan, mix 1 cup sugar with cornstarch and salt. Gradually stir in orange, lemon and lime juices and the water. Bring to boiling over medium heat, stirring. Remove from heat. Add egg yolks, one at a time, beating well after each addition. Bring to boiling, stirring, boil 1 minute. Remove pan from heat. Stir in lemon and lime peels and a few drops of food color, if using. Turn into bowl; cool over ice water.

FROSTING: In medium bowl, combine cream and confectioners' sugar. Refrigerate for 1/2 hour. Beat until stiff. Measure 1 cup whipped cream and, with whisk, fold into filling.

Place 1 cake layer, top side down, on large cake plate. Spread with half of filling almost to outer edge. Repeat with second layer and rest of filling; place top layer right side up. Frost with rest of whipped cream, decorate with coconut and lime. Refrigerate.