Coconut cream cake with lemon & lime filling

MMMMM----- Recipe via Meal-Master (tm) v8.03
 
       Title: Coconut cream cake with lemon & lime filling
 (kh)
  Categories: Kh, Cakes
       Yield: 1 Cake
 
            Cake:
   2 1/2 c  Flour (sift before measure)
   2 1/2 t  Baking powder
     1/2 t  Salt
       1 c  Butter, softened
       2 c  Sugar
       4    Eggs
       1 c  Milk
       1 t  Vanilla
            Filling:
       1 c  Sugar
       3 T  Cornstarch
     1/2 t  Salt
     1/2 c  Orange juice
       2 T  Lemon juice
       2 T  Lime juice
     1/4 c  Water
       3    Egg yolks
       1 T  Grated lemon peel
       1 T  Grated lime peel
            Green food coloring (opt)
            Frosting:
       2 c  Heavy cream, chilled
     1/2 c  Sifted confectioners sugar
       1 c  (4oz) flaked coconut
       3    Thin slices lime, halved
 
   Preheat oven to 350. Grease and flour three 9 X 1 1/2"
 round pans.
   Sift flour with baking powder and 1/2 t salt. In large
 bowl of mixer,
   at high speed, beat butter and 2 c sugar until light. Add
 4 eggs, one
   at a time; beat after each addition.
 
   Continue beating, occasionally scraping bowl with rubber
 spatula,
   until fluffy, about 2 minutes. At low speed, beat in flour
 mixture (
   in fourths) alternately with milk (in thirds), beginning
 and ending
   with flour. Add vanilla. Beat just until smooth, about 1
 minute.
 
   Pour into pans. Baske 25-30 minutes, or until surface
 springs back
   when gently pressed with fingertip. Cool in pans on wire
 racks for 10
   minutes. Remove from pans; cool on racks.
 
   Filling: In small saucepan, mix 1 cup sugar with
 cornstarch and salt.
   Gradually stir in juices and the water. Bring to boiling
 over medium
   heat, stirring. Remove from heat. Add yolks one at a time,
 beating
   well after each addition. Bring to boiling, stirring; boil
 1 minute.
   Remove pan from heat. Stir in peels and a few drop of
 color. Turn=7F
   into bowl; cool over ice water.
 
   Make frosting: In medium bowl, combine cream and
 confectioners sugar.
   Refrigerate 1/2 hour. Beat until stiff. Measure 1 cup
 whipped cream
   and with a whisk, fold into filling.
 
   Place one cake layer, top side down, on large cake platre.
 Spread with
   half of filling almost to outer edge. Repeat with second
 layer and
   rest of filling, place top layer, right side up. Frost
 with rest of
   whipped cream; decorate with coconut and lime.
 Refrigerate.
 
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