Creamy Coconut cake with lemon lime Filling
From caramia 15 years agoIngredients
- cake shopping list
- 2 1/2 cups sifted(sift before using)all purpose flour. shopping list
- 2 1/2 tspbaking powder shopping list
- 1/2 tsp salt shopping list
- 1 cup butter softened (please dont use margarine it really alters the flavor of the cake). shopping list
- 2 cups granuated sugar shopping list
- 4 eggs shopping list
- 1 cup milk shopping list
- 1 tsp vanilla extract shopping list
- Filling shopping list
- 1cup granulated sugar shopping list
- 3 tblsp cornstrach shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup orange juice shopping list
- 2 tblsp lemon juice shopping list
- 2 tblsp lime juice shopping list
- 1/4 cup water shopping list
- 3 egg yolks shopping list
- 1tblsp grated lemon peel shopping list
- 1 tblsp grated lime peel shopping list
- green food color shopping list
- frosting shopping list
- 2 cups heavy cream,chilled shopping list
- 1/2 cup sifted confectioners sugar,sifted shopping list
- 1 can flaked coconut shopping list
- 4 thin slices of lime halved shopping list
How to make it
- preheat oven to 350
- grease and flour three 9 x1 1/2 ins round pans
- sift flour with baking powder and 1/2 tsp salt
- using a large bowl of mixer,at high speed,beat butter and 2 cups sugar until light
- add 4 eggs,one at a time,beat after each addition.
- Continue beating,occasionally scraping bowl with rubber scraper
- until fluffy(2 min)
- at low speed,beatin flour mixture(in fourths)
- alternatly with milk (in thirds)beginning and ending with flour.
- add vanilla.beat until smooth,1 minute
- pour into prepared pans
- bake 25 to 30 min
- or until surface spings back when gently pressed with finger
- cool pans on wire racks 10 min.
- remove from pans;cool on racks.
- Filling
- in small saucepan,
- mix 1 cup sugar with constarch and salt
- gradually stir in orange ,lemon and limejuicesand the water.
- bring to boilingover medium heat,stirring
- remove from heat,add egg yolks,one at a time,
- beating well after each addition
- bring to boiling,stirring;boil 1 min.remove pan from heat
- stir inlemon and lime peels and afew drops of color
- turn into a bowl
- cool over ice water
- Make frosting
- in med bowl,combine cream and confectioners sugar.
- refridgerat 1/2 hour
- beat until stiff
- measure 1 cup whippedcream,and whisk,fold into filling
- place one cake layer,top side down,on large cake plate
- spread with half of the filling almost to the outer edge
- repeat with second layer and the rest of the filling
- place top layer right side up
- frost with the rest of the whipped cream
- decorate with coconut and lime wedges
- refridgerate
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