Ingredients: |
Ingredients: Cake:
1-1/4 C sugar
1-1/2 C unsalted butter, room temperature
3 large eggs
1 tsp grated orange peel
1/2 tsp grated lemon peel
1/2 tsp vanilla extract
2-1/4 C all-purpose flour
2-1/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 C sour cream
Glaze:
6 Tbsp fresh orange juice, room temperature
1/4 C fresh lemon juice
1/4 C orange liqueur
1/4 C water
1/4 C sugar
Frosting:
3 8-ounce packages of cream cheese, room temperature
1 C confectioner's sugar
1/3 C canned cream of coconut (such as Coco Lopez)
1 C sweetened shredded coconut, toasted
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Directions: |
Directions:For Cake:
Preheat oven to 350º. Butter two 9-inch-diameter cake pans with 1-1/2 inch-high sides.
Using electric mixer, beat sugar and butter in large bowl until light. Add eggs 1 at a time, beating well after each addition. Beat in orange peel, lemon peel, and vanilla.
Mix flour, baking powder, baking soda, and salt in a small bowl. Mix dry ingredients into the butter mixture alternately with sour cream in 2 additions each. Divide batter between prepared cake pans. Bake until tester inserted into centers comes out clean, about 25 minutes.
Cool cakes in pans on racks 20 minutes. Run a knife around pan sides to loosen cakes. Turn out cakes onto racks; cool completely.
For Glaze:
Bring all ingredients to boil in heavy saucepan, stirring to dissolve sugar. Boil until reduced to 2/3 cup, about 5 minutes. Cool.
For Frosting:
Beat cream cheese and sugar in large bowl until light. Beat in cream of coconut.
Using a serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Brush 1/4 glaze over. Spread 1/2 cup frosting over cake. Top with second cake layer, cut side up. Brush 1/4 of glaze over. Spread 1/2 cup frosting over. Top with third cake layer, cut side up. Brush with 1/4 glaze. Spread 1/2 cup frosting over. Top with fourth cake layer, cut side down. Brush with remaining glaze. Spread remaining frosting over top and sides of the cake. Press coconut onto sides of cake.
Can be made 1 day ahead. Cover with cake dome and chill. Let cake stand 2 hours at room temperature before serving. |
This recipe for Sour Cream Orange Cake is from