Layer Cake with Coconut Citrus Filling

Layer Cake with Coconut Citrus Filling

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This is a very special cake, four layers of cake with an orange, lemon and coconut filling. It is very rich and delicious, perfect for a special occasion like Christmas.

Pat K.

Makes: 1 layer cake

  • Cake
  • 2 cups raisins
  • 2 cups shredded coconut
  • 1 cup chopped pecans
  • 3 cups (375g) plain flour
  • 250g butter
  • 2 cups (440g) sugar
  • 6 egg yolks
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 cup (250ml) milk
  • 6 egg whites
  • Filling
  • 2 cups (440g) sugar
  • 1/4 cup (30g) plain flour
  • 1 1/2 cups (375ml) water
  • 2 lemons, peeled and seeded
  • 2 oranges, peeled and seeded
  • 2 cups shredded coconut

Preparation:1hour  ›  Cook:40min  ›  Ready in:1hour40min 

  1. Cake: Preheat oven to 180 degrees C. Grease and flour four 23cm round cake tins.
  2. Toss together the raisins, coconut and pecans in 1 cup of the flour until coated. Set aside.
  3. Cream butter and sugar until light and fluffy. Beat in yolks one at a time. Sift together remaining 2 cups flour, baking powder, cinnamon, nutmeg and cloves. Add to creamed mixture alternating with milk, stirring until blended. Fold in raisin, pecan and coconut mixture.
  4. In a clean bowl, whip egg whites until stiff peaks develop. Fold into batter until no streaks remain.
  5. Divide batter into prepared cake tins (about 1 1/2 to 2 cups per tin). Bake in preheated oven for 25 to 30 minutes or until a skewer comes out clean. Cool in their tins for 10 minutes, then turn out onto wire racks to finish cooling.
  6. Filling: Mix the sugar and flour in a saucepan then add water and stir until dissolved. Chop lemons and oranges into small pieces and add to saucepan. Bring to a boil and cook until thick; about 10 minutes. Stir in coconut. Allow to cool.
  7. To Assemble: Layer the cake with filling between each layer, ending with a layer of filling on top.

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