Orange Coconut Cake
Yield
servingsPrep
25 minCook
50 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 4 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 ¾ | cups |
sugar
|
|
| ¾ | cup |
butter
or shortening |
|
| 1 ⅛ | cups |
milk
|
|
| 1 | teaspoon |
almond extract
|
*
|
| ⅔ | cup |
egg whites
unbeaten |
|
| Orange filling | |||
| 1 | cup |
sugar
|
|
| 4 | tablespoons |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
orange zest
grated |
*
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
butter
|
|
| Frosting | |||
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
water
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 3 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
sifted |
|
| 23 | ml |
baking powder
|
|
| 7.5 | ml |
salt
|
|
| 414 | ml |
sugar
|
|
| 177 | ml |
butter
or shortening |
|
| 266 | ml |
milk
|
|
| 5 | ml |
almond extract
|
*
|
| 158 | ml |
egg whites
unbeaten |
|
| Orange filling | |||
| 237 | ml |
sugar
|
|
| 6E+1 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
orange zest
grated |
*
|
| 23 | ml |
lemon juice
|
|
| 3E+1 | ml |
butter
|
|
| Frosting | |||
| 355 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 7.5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 3 | each |
egg whites
|
*
|
Directions
Cake: Preheat oven to 350℉ (180℃).
Sift dry ingredients together.
Add butter and milk, beat 2 minutes at medium speed on electric mixer.
Add almond extract and egg whites, beat 2 minutes more.
Bake in two 9 inch layer pans for 35 to 40 minutes.
Orange filling: Mix ingredients together in a saucepan and bring to a rolling boil for 1 minute, stirring constantly.
Chill before using.
Frosting: Mix thoroughly in a saucepan and place over heat.
Stir constantly until sugar dissolves.
Wipe crystals from sides of pan as necessary.
Boil without stirring to 244 to 246 degrees F or a firm ball stage.
Pour syrup slowly into stiffly beaten egg whites.
Add vanilla.
Beat until frosting reaches desired spreading consistency.
