CAKE
1 1/4 c Sugar
3/4 c Butter, unsalted
3 lg Eggs
1 ts Orange peel, grated
1/2 ts Lemon peel, grated
1/2 ts Vanilla
2 1/4 c Flour
2 1/4 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
3/4 c Sour cream
GLAZE
6 tb Orange juice
1/4 c Lemon juice
1/4 c Orange liqueur
1/4 c Sugar
FROSTING
3 pk Cream cheese, 8 oz. ea
1 c Powdered sugar
1/3 c Coco Lopez
1 c Coconut, shredded &
-toasted
Preheat oven to 350F. Butter two 9-inch cake pans with 1 1/2″ high
sides. using electric mixer, beat sugar and butter in large bowl
until light. Add eggs 1 at a time, beating well after each addition.
Beat in orange peel, lemon peel and vanilla. Mix flour, baking
powder, baking soda and salt in small bowl. Mix dry ingredients into
butter mixture alternately with sour cream in 2 additions each.
Divide batter between prepared cake pans. Bake until tester inserted
into centers comes out clean, about 25 minutes. Cool cakes in pans on
racks for 20 minutes. Run knife around pan sides to loosen cakes.
Turn out cakes on racks; cool completely. FOR GLAZE: Bring all
ingredients to boil in heavy medium saucepan, stirring to dissolve
sugar. Boil until reduced to 2/3 cup, about 5 minutes. Cool. FOR
FROSTING: Beat cream cheese and sugar in large bowl until light. Beat
in cream of coconut. Using serrated knife, cut each cake horizontally
in half. Place 1 cake layer on patter, cut side up. Brush 1/4 of
glaze over. Spread 1/2 cup frosting over. cake. Top with second cake
layer, cut side up. Brush 1/4 of glaze over. Spread 1/2 cup of
frosting. over. Top with third cake layer, cut side up. Brush with
1/4 of glaze. Spread 1/2 cup frosting over. Top with fourth layer,
cut side down. Brush with remaining glaze. Spread remaining frosting
over top and side of cake. Press coconut onto sides of cake. Can be
made 1 day ahead. Cover with cake dome and chill. Let cake stand 2
hours at room temperature before serving. ~–
Yields
12 Servings