Coconut Cream Cake With Lemon And Lime Filling
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Coconut Cream Cake With Lemon And Lime Filling
  Coconut    Lemon    Lime    Cakes    Creams    Fillings  
Last updated 6/12/2012 1:17:03 AM. Recipe ID 47236. Report a problem with this recipe.
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      Title: Coconut cream cake with lemon and lime filling
 Categories: Cakes
      Yield: 1 Cake
  2 1/2 c  Flour (sift before measure)
  2 1/2 ts Baking powder
    1/2 ts Salt
      1 c  Butter, softened
      2 c  Sugar
      4    Eggs
      1 c  Milk
      1 ts Vanilla
      1 c  Sugar
      3 tb Cornstarch
    1/2 ts Salt
    1/2 c  Orange juice
      2 tb Lemon juice
      2 tb Lime juice
    1/4 c  Water
      3    Egg yolks
      1 tb Grated lemon peel
      1 tb Grated lime peel
           Green food coloring (opt)
      2 c  Heavy cream, chilled
    1/2 c  Sifted confectioners sugar
      1 c  (4oz) flaked coconut
      3    Thin slices lime, halved
  Preheat oven to 350. Grease and flour three 9 X 1 1/2" round pans.
  Sift flour with baking powder and 1/2 t salt. In large bowl of mixer,
  at high speed, beat butter and 2 c sugar until light. Add 4 eggs, one
  at a time; beat 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 (in thirds), beginning and ending
  with flour. Add vanilla. Beat just until smooth, about 1 minute.
  Pour into pans. Baske 25-30 minutes, or until surface springs back
  when gently pressed with fingertip. 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 juices and the water. Bring to boiling over medium
  heat, stirring. Remove from heat. Add yolks one at a time, beating
  well after each addition. Bring to boiling, stirring; boil
        1    minute.
  Remove pan from heat. Stir in peels and a few drop of 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 a whisk, fold into filling.
  Place one cake layer, top side down, on large cake platre. 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. 

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Recipe ID 47236 (Apr 03, 2005)

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