COCONUT CITRUS LAYER CAKE

Coconut Citrus Layer Cake image

Make a showstopper holiday treat: tender white cake layered with tangy grapefruit curd and topped with fluffy cream cheese frosting. To make it more spectacular add a little toasted coconut and some citrus garnishes. Your guests will never guess you started with a convenient boxed mix. -Carmell Childs, Ferron, UT

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 25

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Ingredients

1 package white cake mix (regular size)
2/3 cup orange juice
1/3 cup canola oil
1/4 cup water
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
3 large eggs
GRAPEFRUIT FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
2/3 cup ruby red grapefruit juice
1 tablespoon butter, cubed
FROSTING:
3/4 cup whipped cream cheese
1/4 cup sugar
3 tablespoons orange juice
1 tablespoon ruby red grapefruit juice
2 teaspoons grated orange zest
1 cup heavy whipping cream, whipped
3/4 cup sweetened shredded coconut
Additional coconut, toasted, optional
Orange and grapefruit slices

Steps:

Preheat oven to 350°. Combine first eight ingredients; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into two greased and floured 8-in. round pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for grapefruit filling, combine sugar, cornstarch and salt in a large saucepan. Stir in water and grapefruit juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium; cook and stir 2 minutes longer. Remove from heat; gently stir in butter. Cool to room temperature without stirring. Cover and refrigerate filling until cold., Place one cooled cake layer on a serving plate; top with half of cooled grapefruit filling. Repeat layers., For frosting, beat cream cheese, sugar, juices and orange zest until blended. Gently fold in whipped cream and 3/4 cup coconut. Frost sides of cake; if desired, lightly frost top of cake, covering grapefruit filling. Refrigerate until cold, 3-4 hours. Sprinkle with toasted coconut if desired. Top with orange and grapefruit slices.

Nutrition Facts : Calories 481 calories, Fat 25g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.