Layered Lilikoi Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • For cake
  • 1
    (16 ounce) package moist yellow cake mix
  • 1 13
    cups lilikoi juice
  • 13
    cup vegetable oil
  • Lilikoi Chiffon Frosting
  • 4
    egg yolks
  • 12
    cup sugar
  • 34
    cup lilikoi juice (concentrate, thawed, undiluted)
  • 1
    cup whipping cream
  • 14
    teaspoon vanilla
  • Lilikoi Gel Topping
  • 2
    tablespoons cornstarch
  • 12
    cup water
  • 1
    pinch salt
  • 12
    ounces lilikoi juice
  • 1
    teaspoon lemon juice
  • 1
    slightly beaten egg yolk
  • 1
    tablespoon butter
Advertisement

DIRECTIONS

  • To make cake:
  • Bake cake according to package directions substituting lilikoi juice for water.
  • For chiffon:
  • Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
  • Remove from heat and chill.
  • Whip cream and vanilla, then fold into Lilikoi mixture.
  • Frost sides of cake; cover top with Lilikoi topping.
  • Makes enough to frost one cake.
  • If layering an 11-by-13-inch cake, double this recipe.
  • For Gel Topping:
  • Mix cornstarch with water to dissolve all lumps.
  • Add salt, Lilikoi and lemon juices and egg yolk.
  • Cook over low heat until thick, stirring constantly.
  • Remove from heat and add butter.
  • Spread when slightly cooled but still warm.
  • To assemble cooled cake:
  • Thickly frost the cake with all of the Chiffon frosting mixture.
  • Glaze the top of the cake with lilikoi gel.
  • Refrigerate until ready to serve.
Advertisement