Thursday, April 7, 2011

Lady Marmalade Coconut Layer Cake

Servings: 12 to 16
Preparation Time: 1 hour plus baking

3 cups cake flour
1 tablespoon baking powder
1 teaspoon salt1
½ cup milk
1 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup butter (2 sticks), room temperature
1 cup granulated sugar
5 large eggs

1 (14-ounce) jar orange marmalade

½ cup milk
2 tablespoons vanilla extract
½ teaspoon coconut extract
Juice of ½ medium orange (about 2 to 3 tablespoons)
Zest of 1 medium orange (about 2 tablespoons)
3 cups butter (6 sticks), room temperature
4 ½ cups confectioners’ sugar

1 (7-ounce) bag sweetened coconut, shredded

Preheat oven to 350 degrees.

1. Combine the flour, baking powder and salt in a bowl. Set aside.
2. Stir the vanilla and coconut extracts into the milk.
3. Use an electric mixer to combine 1 cup butter with 1 cup granulated sugar until soft and fluffy.
4. Add the eggs one at a time.
5. Add the flour and milk alternating 1/3 flour mixture with 1/3 milk. When combined, continue with 1/3 more flour and 1/3 more milk. Continue until all of the milk and flour are incorporated into the batter.
6. Pour the batter into 3 8-inch round cake pans that have been sprayed with vegetable oil spray and dusted with flour. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes in the pan for 5 minutes. Invert the cakes onto a rack and cool completely.
8. Use sewing thread or a serrated knife to cut each cake into to pieces.
9. Whisk together ¼ cup milk, 2 tablespoons vanilla extract, ½ teaspoon coconut extract, orange juice and orange zest.
10. Use an electric mixer to combine 6 sticks butter with confectioners sugar until light and fluffy.
11. Stir in the milk in 3 additions on low speed. When incorporated increase the speed to high and beat for 1 minute until fluffy. If frosting it too thick add more milk, if too thin add more sugar.
12. Place one cake half onto a cake plate. Spread with frosting. Sprinkle with coconut.
13. Top with a second cake half. Spread this half with marmalade leaving 1 1-inch border around the edge.
14. Repeat with all of the cake halves alternating with layers of frosting and marmalade, finishing with a cake layer.
15. Frost the sides and top of the cake and sprinkle coconut all over.

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