Monday, August 5, 2013

CITRUS COCONUT CAKE

2 1/2 sifted all-purpose flour
2 1/2 tsps baking powder
1/2 tsp salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 cup milk
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

Sift the flour with the baking powder and salt.

In a large mixer bowl beat the butter and sugar at high speed until light and fluffy.  Add the eggs, one at a time, beating well after each egg.  Continue beating, scraping down the bowl occasionally, for 2 minutes.

Reduce speed to low and beat in the flour mixture alternately with the milk.  Begin and end with flour.  Add the vanilla and beat just until smooth, approximately 1 minute.

Divide the batter evenly between the three prepared pans.

Bake at 350 degrees for 25 to 30 minutes until the tops spring back when lightly touched with fingertips.

Cool in the pans on wire rack for 10 minutes.  Remove from pans to racks to cool completely.

FILLING:
1 cup granulated sugar
3 tbsps cornstarch
1/2 tsp salt
1/2 cup orange juice
2 tbsps lemon juice
2 tbsps lime juice
1/4 cup water
3 egg yolks
1 tbsp grated lemon peel
1 tbsp grated lime peel
Green food coloring, if desired

In a small saucepan, mix 1 cup sugar with cornstarch and salt.  Gradually stir in the juices and water; bring to a boil over medium heat, stirring.  Remove from the heat.

Add the egg yolks, one at a time, beating well after each.  Bring to boiling while stirring; boil for 1 minute. Remove from heat. Stir in the citrus peels and food coloring, if using.

Transfer to a bowl and cool over ice water.

FROSTING:
2 cups heavy cream, chilled
1/2 cup sifted powdered sugar
1 can (4-oz) flaked coconut
3 thin slices lime, halved

In a medium bowl, combine the cream and powder sugar; refrigerate 1/2 hour.  Remove from refrigerator and beat with electric mixer until stiff.  Measure out 1 cup of frosting and using a whisk, fold into the filling.

To assemble:
Place 1 cake layer, top side down, on cake plate.  Spread with half of the filling going almost all the way to edge. Top with the second layer and repeat filling process with remaining filling mixture.  Place the last layer on top, top side up.  Frost cake with the remaining frosting and sprinkle with the coconut.  Garnish with the limes slices.

Store in refrigerator.


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.