Coconut cream cake with lemon & lime filling
Make Coconut cream cake with lemon & lime filling at home with Flour, Butter Softened, Sugar, Milk, and Orange Juice. Save it, add the ingredients to your shopping list, and cook it tonight.
Ingredients
- 2 1/2 cup
- 1 cup
- 2 cup
- 1 cup
- 1 cup
- 1/2 cup
- 1/4 cup
- 2 cup
- 1/2 cup
Method (preview)
- 1
Preheat oven to 350. Grease and flour three 9 X 1 1/2 ″ round pans.
- 2
Sift flour with baking powder and 1/2 t salt.
- 3
In large bowl of mixer, at high speed, beat butter and 2 c sugar until light.
- 4
Add 4 eggs, one at a time; beat after each addition.
- 5
Continue beating, occasionally scraping bowl with rubber spatula, until fluffy, about 2 minutes.
- 6
At low speed, beat in flour mixture ( in fourths) alternately with milk (in thirds), beginning and ending with flour.
- 7
Add vanilla.
- 8
Beat just until smooth, about 1 minute.
- 9
Pour into pans.
- 10
Cool in pans on wire racks for 10 minutes.
- 11
Remove from pans; cool on racks.
- 12
Filling: In small saucepan, mix 1 cup sugar with cornstarch and salt.
- 13
Gradually stir in juices and the water.
- 14
Bring to boiling over medium heat, stirring.
- 15
Remove from heat.
- 16
Add yolks one at a time, beating well after each addition.
- 17
Bring to boiling, stirring; boil 1 minute.
- 18
Remove pan from heat. Stir in peels and a few drop of color. Turn=7F into bowl; cool over ice water.
- 19
Make frosting: In medium bowl, combine cream and confectioners sugar.
- 20
Refrigerate 1/2 hour. Beat until stiff. Measure 1 cup whipped cream and with a whisk, fold into filling.
- 21
Place one cake layer, top side down, on large cake platre.
- 22
Spread with half of filling almost to outer edge.
- 23
Repeat with second layer and rest of filling, place top layer, right side up.
- 24
Frost with rest of whipped cream; decorate with coconut and lime.
- 25
Refrigerate.
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