Categories: Cakes - Frosting - Icing
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- zest of 1 lemon
- zest of 1 orange
- 2/3 cup shortening
- 1 1/2 cup granulated sugar
- 2 eggs
- 5 Tbsp. orange juice
- 2 Tbsp. lemon juice
- 2 Tbsp. water
- Orange- Coconut Filling:
- 3 1/2 Tbsp. all-purpose flour
- 1 cup granulated sugar
- zest of 1 orange
- zest of 1 lemon
- 1/2 cup orange juice
- 3 Tbsp. lime juice
- 2 Tbsp. water
- 1 egg, slightly beaten
- 2 Tbsp. butter
- 3/4 cup shredded or flaked coconut
Directions
-
Heat oven to 350 degrees.
-
Sift together the flour, baking powder and salt, stir in lemon and orange zests; set aside.
-
In a separate bowl, cream shortening and sugar until light and fluffy. Add eggs and beat well. Add flour mixture, alternately with juices and water, beginning and ending with the flour. Mix well.
-
Bake until cake tests done when a pick inserted in the center comes out clean. (Pan size and baking time is not given).
-
Orange-Coconut Filling:
-
In the top part of a double boiler set over barely simmering water, combine the flour, sugar, orange and lemon zests, juices, water, egg and butter. whisking constantly, cook until thickened. Add coconut. Fill cake and frost
-
with seven-minute icing on top and sides.