Recipe

Creamy Coconut Cake With Lemon Lime Filling Recipe


Creamy Coconut Cake With Lemon Lime Filling Recipe Caramia / All my dishes
1 year, 5 months ago
Make a day ahead its tastes better all the flavors get a chance to blend
Prep:15m Cook:30m Servings:10

Caramia

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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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