Creamy Coconut Cake With Lemon Lime Filling Recipe

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Creamy Coconut Cake With Lemon Lime Filling
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Ingredients
26
Count
Nutrition
481
Calories
Total time
30
Minutes
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Ingredients:

  • 2 1/2 cups sifted(sift before using)all purpose flour.
  • 2 1/2 tspbaking powder
  • 1/2 tsp salt
  • 1 cup butter softened (please dont use margarine it really alters the flavor of the cake).
  • 2 cups granuated sugar
  • 4 eggs
  • 1 cup milk
  • filling
  • 3 tblsp cornstrach
  • 1/2 tsp salt
  • 1/2 cup orange juice
  • 2 tblsp lemon juice
  • 2 tblsp lime juice
  • 1/4 cup water
  • 1tblsp grated lemon peel
  • 1 tblsp grated lime peel
  • green food color
  • frosting
  • 1/2 cup sifted confectioners sugar ,sifted
  • 4 thin slices of lime halved

Directions:

  1. Preheat oven to 350
  2. Grease and flour three 9 x1 1/2 ins round pans
  3. Sift flour with baking powder and 1/2 tsp salt
  4. Using a large bowl of mixer,at high speed,beat butter and 2 cups sugar until light
  5. Add 4 eggs,one at a time,beat after each addition.
  6. Continue beating,occasionally scraping bowl with rubber scraper
  7. Until fluffy(2 min)
  8. At low speed,beatin flour mixture(in fourths)
  9. Alternatly with milk (in thirds)beginning and ending with flour.
  10. Add vanilla.beat until smooth,1 minute
  11. Pour into prepared pans
  12. Bake 25 to 30 min
  13. Or until surface spings back when gently pressed with finger
  14. Cool pans on wire racks 10 min.
  15. Remove from pans;cool on racks.
  16. Filling
  17. In small saucepan,
  18. Mix 1 cup sugar with constarch and salt
  19. Gradually stir in orange ,lemon and limejuicesand the water.
  20. Bring to boilingover medium heat,stirring
  21. Remove from heat,add egg yolks,one at a time,
  22. Beating well after each addition
  23. Bring to boiling,stirring;boil 1 min.remove pan from heat
  24. Stir inlemon and lime peels and afew drops of color
  25. Turn into a bowl
  26. Cool over ice water
  27. Make frosting
  28. In med bowl,combine cream and confectioners sugar.
  29. Refridgerat 1/2 hour
  30. Beat until stiff
  31. Measure 1 cup whippedcream,and whisk,fold into filling
  32. Place one cake layer,top side down,on large cake plate
  33. Spread with half of the filling almost to the outer edge
  34. Repeat with second layer and the rest of the filling
  35. Place top layer right side up
  36. Frost with the rest of the whipped cream
  37. Decorate with coconut and lime wedges
  38. Refridgerate
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 481.42 Kcal (2016 kJ)
Calories from fat 332.45 Kcal
% Daily Value*
Total Fat 36.94g 57%
Cholesterol 196.75mg 66%
Sodium 303.33mg 13%
Potassium 224.12mg 5%
Total Carbs 34.94g 12%
Sugars 22.81g 91%
Dietary Fiber 1.83g 7%
Protein 6.46g 13%
Vitamin C 14.2mg 24%
Vitamin A 0.2mg 8%
Iron 1.3mg 7%
Calcium 82.3mg 8%
Amount Per 100 g
Calories 255.06 Kcal (1068 kJ)
Calories from fat 176.14 Kcal
% Daily Value*
Total Fat 19.57g 57%
Cholesterol 104.24mg 66%
Sodium 160.71mg 13%
Potassium 118.74mg 5%
Total Carbs 18.51g 12%
Sugars 12.08g 91%
Dietary Fiber 0.97g 7%
Protein 3.42g 13%
Vitamin C 7.5mg 24%
Vitamin A 0.1mg 8%
Iron 0.7mg 7%
Calcium 43.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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