PALM BEACH POINCIANA CAKE

Palm Beach Poinciana Cake image

Provided by Molly53

Categories Dessert

Time 1h5m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 16

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2 cups butter
2 cups sugar
9 eggs, separated (room temperature)
3 tablespoons lemon juice (fresh is best)
1 tablespoon lemon rind, grated
1/4 teaspoon salt
3 1/4 cups cake flour, sifted (all purpose flour is fine if you don't have cake flour)
1/2 lb citron, chopped
1/2 lb raisins, chopped
3 cups blanched almonds, chopped
2 cups sugar
1 cup boiling water
1/3 cup fresh lemon juice
2 tablespoons freshly grated lemon zest
1 tablespoon cornstarch
2 cups shredded coconut

Steps:

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.