COCONUT-CREAM CAKE WITH LEMON-AND-LIME
FILLING
CAKE:
2 1/2 c. sifted (sift before measuring) all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter or regular butter, softened
2 c. granulated sugar
4 eggs
1 c. milk
1 tsp. vanilla extract
FILLING:
1 c. granulated sugar
3 tbsp. cornstarch
1/2 tsp. salt
1/2 c. orange juice
2 tbsp. lemon juice
2 tbsp. lime juice
1/4 c. water
3 egg yolks
1 tbsp. grated lemon peel
1 tbsp. grated lime peel
Green food color (optional)
FROSTING:
2 c. heavy cream, chilled
1/2 c. sifted confectioners' sugar
1 (4 oz.) can flaked coconut
3 thin slices lime, halved
Preheat oven to 350 degrees. Grease and flour three (9 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; beat after each addition.
Continue beating, occasionally scraping bowl with rubber scraper, until
fluffy, 2 minutes. At low speed, beat in flour mixture in fourths alternately
with milk in thirds, 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 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 the pan from heat. Stir in lemon and lime peels and a few drops color.
Turn into bowl; cool over ice water.
Make frosting: In medium bowl, combine cream and confectioners' sugar.
Refrigerate 1/2 hour. Beat until stiff. Measure 1 cup whipped cream, and, with
whisk, fold into filling.
Place one 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.
email this recipe to:
marilyn
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