Coconut-Cream Cake with Lemon-Lime Filling
2 1/2 cups flour (sift before measuring) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine softened
2 cups granulated sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract
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Filling
1 cup granulated sugar
3 Tablespoons cornstarch
1/2 teaspoon salt
1/2 cup orange juice
2 Tablespoons lemon juice
2 Tablespoons lime juice
1/4 cup water
3 egg yolks
1 Tablespoon grated lemon peel
1 Tablespoon grated lime peel
Green food coloring (optional)
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Frosting
2 cups heavy cream
1/2 cup sifted confectioners' sugar
1 can (4 oz.) flaked coconut
3 thin slices lime halved
Preheat oven to 350 degrees. Grease and flour three (9-by-1 1/2-inch) round pans. Sift together flour, baking powder and salt. In large bowl, with mixer at high speed, beat butter and two cups sugar until light. Add 4 eggs, one at a time, beat after each addition.
After two minutes, gradually add in flour mixture alternately with milk, beginning and ending with flour. Add vanilla. Beat until just smooth.. about 1 minute.
Pour batter into prepared pans and bake 25 to 30 minutes or until surface springs back when gently pressed with a finger. Cool in pan.
For the filling, in small saucepan, mix 1 cup sugar with cornstarch and salt. Gradually stir in orange, lemon and lime juices and water. Bring to boiling over medium heat, stirring. Remove from heat. Add egg yolks, one at a time, beating well after each addition. Bring to boiling stirring, boil 1 minute. Remove the pan from heat. Stir in lemon and lime peels and a few drops 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 cream and whisk, fold into filling.
Assemble Cake: Place one cake layer, top side down on large cake plate. Spread with half of filling almost to the outer edge. Repeat with the second layer and the rest of the filling. Place top layer right side up. Frost with rest of whipped cream, decorate with coconut and lime. Refrigerate.
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