- MMMMM-- Recipe via Meal-Master (tm) v8.03
Title: Coconut cream cake with lemon & lime filling
Categories: Kh, Cakes
Yield: 1 Cake
2 1/2 c Flour (sift before measure)
2 1/2 t Baking powder
1 c Butter, softened
2 c Sugar
1 c Milk
1 t Vanilla
1 c Sugar
3 T Cornstarch
1/2 t Salt
1/2 c Orange juice
2 T Lemon juice
2 T Lime juice
1/4 c Water
3 Egg yolks
1 T Grated lemon peel
1 T Grated lime peel
Green food coloring (opt)
2 c Heavy cream, chilled
1/2 c Sifted confectioners sugar
1 c (4oz) flaked coconut
3 Thin slices lime, halved
350. Grease and flour three
9 X 1 1/2 round pans.
Sift flour with baking powder and 1/2 t salt. In large
bowl of mixer,
at high speed, beat butter and 2 c sugar until light. Add
4 eggs, one
at a time; beat after each addition.
Continue beating, occasionally scraping bowl with rubber
until fluffy, about 2 minutes. At low speed, beat in flour
in fourths) alternately with milk (in thirds), beginning
with flour. Add vanilla. Beat just until smooth, about 1
Pour into pans. Baske 25-30 minutes, or until surface
when gently pressed with fingertip. Cool in pans on wire
racks for 10
minutes. Remove from pans; cool on racks.
Filling: In small saucepan, mix 1 cup sugar with
cornstarch and salt.
Gradually stir in juices and the water. Bring to boiling
heat, stirring. Remove from heat. Add yolks one at a time,
well after each addition. Bring to boiling, stirring; boil
Remove pan from heat. Stir in peels and a few drop of
into bowl; cool over ice water.
Make frosting: In medium bowl, combine cream and confectioners sugar.
1/2 hour. Beat until stiff. Measure
and with a whisk, fold into filling.
Place one cake layer, top side down, on large cake platre.
half of filling almost to outer edge. Repeat with second
layer and rest of filling, place top layer, right side up. Frost
with rest of
whipped cream; decorate with coconut and lime.