Serves: 5
Total Calories: 946
Preheat oven to 350°. Grease the bottom of two 9-inch cake pans. Cut wax paper to fit the bottoms, and grease and flour the wax paper. Cream the butter and sugar until light and fluffy. Beat in egg yolks one at a time. Sift the flour, baking powder, and salt together. Add alternately with milk, beginning and ending with dry ingredients. Whip egg whites until stiff but not dry. Fold into the cake batter along with the grated orange rind. Pour the batter into the pans and bake at 350° for about 25 minutes or until a toothpick inserted in the middle comes out clean. Let the cakes cool in the pans for a few minutes, invert onto rack, and peel off wax paper.
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Slice the layers in half to get 4 thin layers, prick with a fork, and drizzle with the mixture of orange juice and rum. Set aside.
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In saucepan, blend sugar with salt and cornstarch until mixture is smooth. Gradually add orange juice and bring to a boil on top of stove. Boil 1 - 2 minutes, remove from heat, and stir in butter, orange rind, and lemon juice. Cool. Spread 1/3 of mixture on first layer; stack second and third layers, repeating process. Add fourth layer.
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Whip cream until soft peaks form and add rum and sugar. Continue to whip until stiff. Spread over cake and pat shredded coconut onto sides and top. Yields one 4-layer 9-inch cake.
This Fresh Coconut Cake with Rum and Orange Filling recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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