Sour cream orange cake

 
                           SOUR CREAM ORANGE CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CAKE
    1 1/4   c            Sugar
      3/4   c            Butter, unsalted
    3       lg           Eggs
    1       t            Orange peel, grated
      1/2   ts           Lemon peel, grated
      1/2   ts           Vanilla
    2 1/4   c            Flour
    2 1/4   ts           Baking powder
      3/4   ts           Baking soda
      1/4   ts           Salt
      3/4   c            Sour cream
                         GLAZE
    6       tb           Orange juice
      1/4   c            Lemon juice
      1/4   c            Orange liqueur
      1/4   c            Sugar
                         FROSTING
    3       pk           Cream cheese, 8 oz. ea
    1       c            Powdered sugar
      1/3   c            Coco Lopez
    1       c            Coconut, shredded &
                         -toasted
 
   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 until light. Add
   eggs 1 at a time, beating well after each addition.  Beat in orange peel,
   lemon peel and vanilla.  Mix flour, baking powder, baking soda and salt in
   small bowl.  Mix dry ingredients into butter mixture alternately with sour
   cream in 2 additions each.  Divide batter between prepared cake pans. Bake
   until tester inserted into centers comes out clean, about 25 minutes. Cool
   cakes in pans on racks for 20 minutes. Run knife around pan sides to loosen
   cakes. Turn out cakes on racks; cool completely. FOR GLAZE: Bring all
   ingredients to boil in heavy medium saucepan, stirring to dissolve sugar.
   Boil until reduced to 2/3 cup, about 5 minutes. Cool. FOR FROSTING: Beat
   cream cheese and sugar in large bowl until 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 cup
   frosting over. cake.  Top with second cake layer, cut side up. Brush 1/4 of
   glaze over.  Spread 1/2 cup of frosting. over.  Top with third cake layer,
   cut side up.  Brush with 1/4 of glaze.  Spread 1/2 cup 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 hours at room temperature before serving. ~--
  
 
 
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