Terrytx posted 4-7-98
Exported from MasterCook *
Caribbean Coconut Lime Cake
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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CAKE
1 pkg Pillsbury Plus Lemon Cake Mix
1/2 cup water
1/2 cup coconut milk (not cream of coconut)
1/3 cup oil
3 eggs
1 tsp grated lime peel
FILLING
1 (2.9oz) pkg lemon pudding and pie filling
1/2 cup sugar
1 tsp grated lime peel
3 tbl lime juice
2 egg yolks
2 cups water
FROSTING
2 cups whipping cream
1/4 cup powdered sugar
1 (7oz) pkg flaked coconut
GARNISH
6 lime slices
6 lemon leaves
Heat oven to 350 degrees. Grease and flour two 9 or 8" cake pans. In a large bowl, combine all cake ingred. except lime peel at low speed until moistened; beat well. Stir in lime peel.
Pour into prepared cake pans. Bake 9" pans for 25-35 min. or 8" pans for30-40 min. or till test done. Cool 15 min.; remove from pans and cool completely.
Meanwhile, in med. saucepan combine all filling ingred. except water; mix well. Stir in 2 cups water. Cook and stir over med. heat until mixture comes to a full boil. Transfer to med. bowl; cover. Refrigerate 1-1/2 to 2 hrs. or till cool and thickened.
In a small bowl, beat whipping cream and powdered sugar until stiff peaks form. Fold 3/4 cup of the whipped cream into cooled filling. Reserve remaining whipped cream for frosting.
To assemble cake, slice each cake layer in half horizontally to make 4 layers. Place 1 layer, cut side up, on serving plate; spread with 1/3 of the filling. Repeat with second and third layers. Top with remaining cake layer, top side up. Frost sides and top of cake with reserved whipped cream. Press coconut into sides and top of cake. Refrigerate 1 to 2 hrs. before serving. Garnish with lime slices and lemon leaves. Store in refrigerator.