Creamy Coconut Cake With Lemon Lime Filling |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Make a day ahead its tastes better all the flavors get a chance to blend Ingredients:
cake |
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 |
1 tsp vanilla extract |
filling |
1cup granulated sugar |
3 tblsp cornstrach |
1/2 teaspoon salt |
1/2 cup orange juice |
2 tblsp lemon juice |
2 tblsp lime juice |
1/4 cup water |
3 egg yolks |
1tblsp grated lemon peel |
1 tblsp grated lime peel |
green food color |
frosting |
2 cups heavy cream,chilled |
1/2 cup sifted confectioners sugar,sifted |
1 can flaked coconut |
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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