Cake:
2-1/2 c Flour; sift before measure
2-1/2 ts Baking powder
1/2 ts Salt
1 c Butter; softened
2 c Sugar
4 Eggs
1 c Milk
1 ts Vanilla
Filling:
1 c Sugar
3 tb Corn starch
1/2 t Salt
1/2 c Orange juice
2 tb Lemon juice
2 tb Lime juice
1/4 c Water
3 Egg yolks
1 tb Lemon zest; grated
1 tb Lime zest; grated
Green food coloring (optional)
Frosting:
2 c Heavy cream; chilled
1/2 c Confectioners sugar; sifted
1 c Flaked coconut (4 oz)
3 sl Lime; thin, halved
Preheat oven to 350°F. Grease and flour three 9 x 1-1/2" round pans.
Sift flour with baking powder and 1/2 ts 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. Bake 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 corn starch 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 drops
of color. Turn 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 plater. 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.
