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Coconut Cream Cake with Lemon and Lime Filling

 
Coconut Cream Cake with Lemon and Lime Filling
220

Creamy, buttery, sweet and fluffy.

Yield

16

servings

Prep

60

min

Cook

30

min

Ready

90

min

Trans-fat Free
 

Ingredients

cake
2 ½ cups all-purpose flour
(sift before measuring)
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup butter
softened
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract
filling
1 cup sugar
3 tablespoons cornstarch
½ teaspoon salt
½ cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
¼ cup water
3 each egg yolks
*
1 tablespoon lemon zest
grated
1 tablespoon lime zest
grated
1 x food coloring
green, optional
*
frosting
2 cups heavy whipping cream
chilled
½ cup powdered sugar
sifted
1 cup coconut
flaked
*
3 slices limes
halved, thin
*

Directions

Preheat oven to 350℉ (180℃).

Grease and flour three 9 X 1½ inch round pans.

Sift flour with baking powder and ½ teaspoon salt.

In 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 spatula, until fluffy, about 2 minutes.

At low speed, beat in flour mixture ( in fourths) alternately with milk (in thirds), beginning and ending with flour.

Add vanilla. Beat just until smooth, about 1minute.

Pour into pans.

Bake 25 to 30 minutes, or until surface springs back 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 over medium heat, stirring.

Remove from heat. Add yolks one at a time, beating well after each addition. Bring to boiling, stirring; boil 1 minute. Remove pan from heat. Stir in peels and a few drop of color. Turn into bowl; cool over ice water. Make frosting: In medium bowl, combine cream and confectioners sugar. Refrigerate ½ hour. Beat until stiff. Measure 1 cup whipped cream and with a whisk, fold into filling. Place one cake layer, top side down, on large cake platre. Spread with 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. Refrigerate.

 

* not incl. in nutrient facts

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Comments

RoarNworship
Orlando, United States
 almost 6 years ago

If you are doing Weight Watcher's, you need to divide this cake into 16 piece and then split one piece with a friend and this will give you 8 1/2 points. lol


Orlando, United States
 almost 6 years ago

I correct the last post on this cake: if you split the 1/16 piece, it will be 6 1/2 points weight watcher's. That isn't bad since you get 49 bonus points a week!

Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 48048% of calories from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 266mg 11%
Total Carbohydrate 20g 20%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 18% Vitamin C 9%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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