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Ingredientes
- Â Â CAKE
- 1Â 1/4 c. Sugar
- 3/4 c. Butter, unsalted
- 3 lrg Large eggs
- 1 tsp Orange peel, grated
- 1/2 tsp Lemon peel, grated
- 1/2 tsp Vanilla
- 2Â 1/4 c. Flour
- 2Â 1/4 tsp Baking pwdr
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 3/4 c. Lowfat sour cream
- Â Â GLAZE
- 6 Tbsp. Orange juice
- 1/4 c. Lemon juice
- 1/4 c. Orange liqueur
- 1/4 c. Sugar
- Â Â FROSTING
- 3 pkt Cream cheese, 8 ounce. ea
- 1 c. Powdered sugar
- 1/3 c. Coco Lopez
- 1 c. Coconut, shredded & toasted
Direcciones
- Preheat oven to 350F. Butter two 9-inch cake pans with 1 1/2" high sides.
- using electric mixer, beat sugar and butter in large bowl till light. Add in Large eggs 1 at a time, beating well after each addition. Beat in orange peel, lemon peel and vanilla. Mix flour, baking pwdr, baking soda and salt in small bowl. Mix dry ingredients into butter mix alternately with lowfat sour cream in 2 additions each. Divide batter between prepared cake pans. Bake till tester inserted into centers comes out clean, about 25 min. Cold cakes in pans on racks for 20 min. Run knife around pan sides to loosen cakes. Turn out cakes on racks; cold completely. FOR GLAZE: Bring all ingredients to boil in heavy medium saucepan, stirring to dissolve sugar.
- Boil till reduced to 2/3 c., about 5 min. Cold. FOR FROSTING: Beat cream cheese and sugar in large bowl till light. Beat in cream of coconut.
- Using serrated knife, cut each cake horizontally in half. Place 1 cake layer on patter, cut side up. Brush 1/4 of glaze over. Spread 1/2 c. frosting over. cake. Top with second cake layer, cut side up. Brush 1/4 of glaze over. Spread 1/2 c. of frosting. over. Top with third cake layer, cut side up. Brush with 1/4 of glaze. Spread 1/2 c. frosting over. Top with fourth layer, cut side down. Brush with remaining glaze. Spread remaining frosting over top and side of cake. Press coconut onto sides of cake. Can be made 1 day ahead. Cover with cake dome and chill. Let cake stand 2 hrs at room temperature before serving. -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 437 | |
| Calories from Fat 161 | 37% |
| Total Fat 18.3g | 23% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 443mg | 18% |
| Potassium 111mg | 3% |
| Total Carbs 62.29g | 17% |
| Dietary Fiber 1.1g | 4% |
| Sugars 38.94g | 26% |
| Protein 5.01g | 8% |
