Ingredients
1 cake:
2 1/2 cup flour (sift before measure)
2 1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
2 cup sugar
4 eggs
1 cup milk
1 tsp vanilla
1 filling:
1 cup sugar
3 tbsp cornstarch
1/2 tsp salt
1/2 cup orange juice
2 tbsp lemon juice
2 tbsp lime juice
1/4 cup water
3 egg yolks
1 tbsp grated lemon peel
1 tbsp grated lime peel
1 green food coloring (opt)
1 frosting:
2 cup heavy cream, chilled
1/2 cup sifted confectioners sugar
1 cup (4oz) flaked coconut
3 thin slices lime, halved
Directions
Preheat oven to 350. Grease and flour three 9 X 1 1/2" round pans.
Sift flour with baking powder and 1/2 t salt. In large bowl of mixer,
at high speed, beat butter and 2 c 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 1 minute.
Pour into pans. Baske 25-30 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=7F
into bowl; cool over ice water.
Make frosting: In medium bowl, combine cream and confectioners sugar.
Refrigerate 1/2 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.
Servings: 1 cake
Coconut Cream Cake With Lemon & Lime Filling Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Experts have tracked the existence of recipes far back into distant history, certainly as far into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, entrees and dessert, something we still use today. Aspicius also tells us how the cooks of Roman times made use of many herbs and spices, including some that we all recognise for example basil, fennel and parsley. Over the next few centuries, the powerful and rich competed with each other to lay on the most extravagent banquests, and because of this the best chefs and their recipe collections increased in prestige. Even so, it was during the 1800s that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes common in their social group. By the arrival of the twentieth century, cookbooks are in high demand, as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Coconut Cream Cake With Lemon & Lime Filling recipe.
