Download this recipe.
2/3 cup butter or margarine, softened
1-1/3 cups sugar
2/3 cup orange juice
3 tablespoons lemon juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peels
2 eggs
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
FROSTING:
1 cup flaked coconut
1/4 cup sugar
2 tablespoons orange juice
1 tablespoon lemon juice
4 teaspoons grated orange peel, divided
1 cup whipping cream, whipped
In a large mixing bowl, cream butter and sugar. Add juices and peel; mix well (mixture may appear curdled). Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt; add to creamed mixture and mix well. Pour into two greased and floured 8-in. cake pans. Bake at 375° for 25-30 minutes or until cake tests done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. For frosting, combine coconut, sugar, juices and 3 teaspoons orange peel; mix well. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over top. Sprinkle with remaining orange peel. Chill for at least 1 hour. Store in the refrigerator.
© Copyright Reiman Publications, 1993-1997
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
