Cake:
2/3 c Butter; soft
1-1/3 c Sugar
2/3 c Fresh orange juice
3 tb Fresh lemon juice
1 ts Orange peel; grate
1 ts Lemon peel; grate
2 Eggs
2 c Cake flour
2 ts Baking powder
1 ts Salt
Frosting:
1 c Flaked coconut
1/4 c Sugar
2 tb Fresh orange juice
1 tb Fresh lemon juice
4 ts Orange peel; grate, divide
1 c Heavy cream; whip
Cake:
In a large mixing bowl, cream butter and sugar. Add juices and
peel; mix well (mixture may appear curdled). Add eggs, 1 at a time,
beating well after each addition. Sift flour with baking powder and
salt; add to creamed mixture and mix well. Pour into 2 greased and
floured 8" cake pans. Bake at 375°F for 25 to 30 minutes or until
cake tests done. Cool in pans for 10 minutes before removing to a
wire rack to cool completely.
Frosting:
Combine coconut, sugar, juices, and 3 ts peel; mix well. Let stand
for 10 to 15 minutes or until sugar is dissolved. Fold in whipped
cream. Spread between cake layers and over the top. Sprinkle with
remaining orange peel. Chill for at least 1 hour. Store in the
fridge.
