Palm Beach Poinciana Cake

Dainty, delectable, and delicious. This cake comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 2  cups butter
• 2  cups sugar
• 9  eggs, separated (room temperature)
• 3  tablespoons lemon juice (fresh is best)
• 1  tablespoon lemon rind, grated
• 1⁄4 teaspoon salt
• 3 1⁄4 cups cake flour, sifted (all purpose flour is fine if you don't have cake flour)
• 1⁄2 lb citron, chopped
• 1⁄2 lb raisins, chopped
• 3  cups  blanched almonds, chopped

• Poinciana Filling

• 2  cups sugar
• 1  cup boiling water
• 1⁄3 cup fresh lemon juice
• 2  tablespoons  freshly grated lemon zest
• 1  tablespoon cornstarch
• 2  cups  shredded coconut

Directions

1. Preheat oven to 300F and line four 9" cake pans with waxed paper.
2. Beat egg whites to stiff peaks.
3. Cream butter and sugar together until light and fluffy; add well beaten egg yolks with lemon juice, rind and salt.
4. Beat.
5. Add 1/2 cup flour alternately with stiffly beaten egg whites.
6. Dredge fruit and nuts with remaining flour and add to batter.
7. Pour evenly into prepared pans.
8. Bake 40 to 50 minutes, or until cakes test done and is firm to the touch.
9. Turn out onto cooling racks, peel waxed paper from cakes.
10. When cool, spread poinciana filling between layers and frost with Twice-cooked or Seven-minute frosting (recipe #96449).
11. To make the filling: Mix the cornstarch with a little cold water until smooth.
12. Heat first four ingredients to boiling point.
13. Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
14. Add coconut and spread between cake layers.