SOUR CREAM ORANGE CAKE
(serves 12)
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temp.
3 large eggs
1 tsp grated orange peel
1/2 tsp grated lemon peel
1/2 tsp. vanilla
2 1/4 cups all-purpose flour
2 1/4 tsp. baking powder
3/4 tsp baking soda
1/4 tsp. salt
3/4 cup sour cream
Orange Glaze (recipe follows)
Coconut Frosting (recipe follows)
1 cup toasted sweetened coconut
Butter two 9-inch cake pans. Heat oven to 350 degrees F.
Cream together butter and sugar and add eggs one at a time, beating well. Beat in grated rinds and vanilla.
Combine dry ingredients and beat in alternating with sour cream in two additions each.
Bake about 25 minutes (test for done-ness) and cool on racks for 20 minutes. Run knife around edges and turn out on racks to cool.
TO ASSEMBLE:
Using serrated knife, cut cake layers horizontally in half.
Place one layer on serving plate, cut side up. Brush with 1/4 of glaze, spread with 1/2 cup frosting. Repeat with other layers, placing top layer cut side up. Glaze with remaining glaze; frost top and sides and decorate with toasted coconut. Chill until served.
ORANGE GLAZE
6 Tbsp fresh. orange juice
1/4 cup fresh lemon juice
1/4 cup orange liqueur (such as Grand Marnier or Triple Sec)
1/4 cup water
1/4 cup sugar
Bring all ingredients for the glaze to a boil, stir to dissolve sugar. Boil until reduced to 2/3 cup ( about 5 minutes.) Cool
COCONUT FROSTING
3 pkgs (8 oz each) cream cheese at room temperature
1 cup powdered sugar
1/3 cup cream of coconut (such as Coco Lopez)
Beat all ingredients for the frosting together until light. |