Orange Dream Cake
Be sure to save room for a slice of this pretty cake. The flavor of orange and lemon really comes through. With a heavenly whipped cream frosting, this cake is a delightful end to a terrific meal.
10 to 12 servings
2/3 cup butter, room temperature
1 1/3 cups granulated (white) sugar
2/3 cup orange juice
3 tablespoons lemon juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup flaked coconut
1/4 cup granulated (white) sugar
2 tablespoons orange juice
1 tablespoon lemon juice
4 teaspoons grated orange peel, divided
1 cup heavy whipping cream, whipped
Preheat oven to 375°F (191°C). Grease two 9-inch round baking pans with Pan Release or baking spray with flour.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in juices and peel until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended. Pour into prepared baking pans.
Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting: In a small bowl, combine the coconut, sugar, juices and 3 teaspoons peel. Let stand for 10 to 15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange peel. Chill for at least 1 hour.
Store in the refrigerator.
1 serving (1 piece) equals 369 calories, 18 g fat (11 g saturated fat), 76 mg cholesterol, 402 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.