This classic Prize Orange Coconut Cake is a showstopper that combines bright citrus zest with tropical sweetness. The tender vanilla cake layers are sandwiched with a rich, homemade orange curd filling, then enveloped in a light, airy orange frosting. A generous sprinkle of shredded coconut adds delightful texture and visual appeal. It’s the perfect centerpiece for holiday gatherings, birthday celebrations, or any special occasion where you want to impress guests with a homemade dessert that tastes like it came from a vintage bakery. The balance of tart orange juice and sweet coconut makes every bite refreshing and indulgent.
Prize Orange Coconut Cake
Description
This classic Prize Orange Coconut Cake is a showstopper that combines bright citrus zest with tropical sweetness. The tender vanilla cake layers are sandwiched with a rich, homemade orange curd filling, then enveloped in a light, airy orange frosting. A generous sprinkle of shredded coconut adds delightful texture and visual appeal. It&# 226;ÂÂs the perfect centerpiece for holiday gatherings, birthday celebrations, or any special occasion where you want to impress guests with a homemade dessert that tastes like it came from a vintage bakery. The balance of tart orange juice and sweet coconut makes every bite refreshing and indulgent.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease and flour three 9-inch round cake pans.
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In a large bowl, cream the shortening and sugar until light and fluffy.
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Beat in the egg yolks one at a time, then stir in the orange juice.
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In a separate bowl, sift together the cake flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, alternating with any remaining liquid if needed, mixing until just combined.
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Stir in the shredded coconut.
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In a clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter.
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Divide the batter evenly among the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
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For the filling: In a double boiler, whisk together flour, cornstarch, sugar, salt, and egg yolks.
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Slowly add orange juice, lemon juice, and water, stirring constantly.
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Cook over simmering water, stirring occasionally, until the mixture thickens, about 20 minutes.
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Remove from heat and stir in butter and grated orange rind. Let cool completely.
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For the frosting: In a double boiler, combine corn syrup, sugar, orange rind, egg white, and orange juice.
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Beat constantly with a rotary beater over boiling water for 6-7 minutes until thickened.
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Remove from heat, add lemon juice and a pinch of salt, and beat until smooth and fluffy.
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Place one cake layer on a serving plate. Spread with a third of the orange filling.
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Top with a second cake layer and another third of the filling.
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Top with the third cake layer and cover the top and sides with the orange frosting.
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Sprinkle the top generously with moist shredded coconut before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 465.3kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 120.2g41%
- Dietary Fiber 0.0g0%
- Sugars 120.2g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
