Best Layered Lilikoi Cake Recipes

RAINBOW LAYER CAKE

Rainbow Layer Cake image

You'll be proud to make and serve a cake that's as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.

Provided by By Angie McGowan

Categories Dessert

Time 2h

Yield 10

Number Of Ingredients 10

Ingredients

2 boxes Betty Crocker™ Super Moist™ vanilla cake mix
2 cups water
1 cup vegetable oil
6 eggs
2 packages (2.7 oz each) Betty Crocker™ classic gel food colors
1 cup shortening
1 cup butter, softened
1 bag (2 lb) powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons milk

Steps:

Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
Wash cake pans. Bake and cool remaining 3 cake layers as directed.
In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

Nutrition Facts : Calories 1280, Carbohydrate 163 g, Cholesterol 160 mg, Fat 13, Fiber 0 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 127 g, TransFat 1 g

LAYERED LILIKOI CAKE

Layered Lilikoi Cake image

Make and share this Layered Lilikoi Cake recipe from Food.com.

Provided by Pikake21

Categories Dessert

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

1 (16 ounce) package moist yellow cake mix
1 1/3 cups lilikoi juice
3 eggs
1/3 cup vegetable oil
4 egg yolks
1/2 cup sugar
3/4 cup lilikoi juice (concentrate, thawed, undiluted)
1 cup whipping cream
1/4 teaspoon vanilla
2 tablespoons cornstarch
1/2 cup water
1 pinch salt
12 ounces lilikoi juice
1 teaspoon lemon juice
1 slightly beaten egg yolk
1 tablespoon butter

Steps:

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.