How to make it

  • Cake: Sift together the flour and salt. Crack the eggs into a large bowl placed over a kettle of hot water and beat with an electric mixer until frothy. Gradually beat in the sugar until the mixture is thick enough to leave a ribbon trail when the beaters are lifted out of the bowl, about 10 minutes. Remove the bowl from over the hot water. Fold in the orange rind, lemon rind and lemon juice until well blended. Fold in the coconut. Sift the flour mixture into the batter in 3 batches, folding in well after each addition. Divide batter evenly among the 3 greased pans. Bake at 350 degrees for 20-25 minutes or until cakes pull away from the sides of the pans. Remove cakes from oven and let stand for 5 minutes. Then, remove cakes from pans and put on a cooling rack.
  • Sauce: In a bowl, blend the cornstarch with a little cold water to dissolve. Whisk in the eggs until just blended and set aside. In a sauce pan over medium heat, combine the lemon rind, lemon juice, water, sugar and butter. Bring to a boil. Whisk in the egg mixture and return to a boil. Whisk continually until thick, about 5 minutes. Remove from heat and cover with waxed paper.
  • Frosting: Cream the butter and powdered sugar together until smooth. Stir in the lemon rind and enough lemon juice to make the frosting spreadable.
  • Spread the sauce between the layers of the cake and frost the top and sides with the frosting. Coat the cake with the shredded coconut, pressing it in gently.

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  • hopscotch 9 years ago
    This cake packed with PUCKER POWER - all that citrus, thank-you.
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