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
Recipes as an idea can be observed back into ancient history, in truth as far into history as the ancient Egyptians, and possibly even further than that. In practice though, in the main part, these old recipes were just very simple hieroglyphic instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which recount the baking 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 around 25BC a man called Apicius created a number of scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient chefs made use of a good variety of spices and herbs, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Moving our culinary historical trip onwards, we have two interesting recipe books dating from the 14th Century - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that is served today, but instead accounts of the types of meals cooked for the nobility of that period. In the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new tastes created a surge in manuscripts on cooking, the majority of which are now in private libraries. Over the next few hundred years, the rich families of the West tried to offer the most exotic banquets, and as a consequence, cooks and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cooking publications were starting to become popular mostly due to more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Coconut Cream Cake With Lemon & Lime Filling recipe.
