Grand Marnier and Coconut Cake
By HeatherS
Ingredients
- FILLING
- 2 oranges
- 6 egg yolks
- 2/3 cup sugar
- 1/2 cup cornstarch
- 1/4 cup butter or margarine, cut into pieces
- CAKE
- 1 pkg. (18.25 oz.) white cake mix, preferably Duncan Hines
- 4 egg whites
- 1/3 cup orange-flavored liqueur, such as Grand Marnier, or water
- 2 Tbs. oil, preferably canola
- 11/2 cups heavy cream
- 2 Tbs. confectioners' sugar
- 3/4 cup sweetened, flaked coconut
- Edible flowers, optional
Details
Servings 16
Preparation
Step 1
FILLING: Grate zest of oranges and squeeze enough juice to make 2/3 cup. Lightly beat yolks. In pot combine sugar and cornstarch. Stir in 1 1/2 cups water until smooth. Over medium-high heat cook, stirring, until mixture thickens, 5-6 minutes. Beat 3/4 cup hot sugar mixture into yolks; stir mixture back into pot. Bring to boil, stirring; cook 2-3 minutes until very thick. Remove from heat; stir in orange juice, butter and zest. Pour into bowl. Press plastic wrap against surface. Refrigerate until completely cooled, about 3 hours.
CAKE: Preheat oven to 350°F. Butter and flour 2 (8") round cake pans. With mixer at low speed beat cake mix, egg whites, 1 cup water, liqueur and oil, 30 seconds. Increase speed to medium; beat 2 minutes. Divide batter between pans. Bake 33-36 minutes or until toothpick inserted into centers comes out clean. Cool on racks 15 minutes. Remove from pans; cool completely on racks. At high speed beat cream and confectioners' sugar until soft peaks form. Cut each cake in half horizontally. Place one layer on plate; spread with 1 cup filling. Repeat layering ending with last cake layer. Spread top and side of cake with cream; press coconut onto cake. Garnish with flowers, if desired.
Makes 16 servings. Per serving: 365 cals.; 4 g. protein; 20 g. fat; 119 mg. chol.; 43 g. carbs.; 282 mg. sodium; 1 g. fiber; 12 g. sugar
Your time in the kitchen: 50 minutes; ready to serve
in 3 hours
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