Palm Beach Poinciana Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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