Coconut Citrus Layer Cake Recipe

Coconut Citrus Layer Cake Recipe
Coconut Citrus Layer Cake Recipe photo by Taste of Home
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Coconut Citrus Layer Cake Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 30 min. + cooling

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 peel
  • 1 teaspoon grated orange peel
  • 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 peel
  • 1 cup heavy whipping cream, whipped
  • 3/4 cup sweetened shredded coconut
  • Additional coconut, toasted, optional
  • Orange and grapefruit slices

Directions

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 peel 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. Yield: 12 servings.
Originally published as Coconut Citrus Layer Cake in Taste of Home Christmas Annual Annual 2016, p136

Nutritional Facts

1 slice (calculated without garnish): 481 calories, 25g fat (12g saturated fat), 95mg cholesterol, 430mg sodium, 60g carbohydrate (40g sugars, 0 fiber), 5g protein.

  • 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 peel
  • 1 teaspoon grated orange peel
  • 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 peel
  • 1 cup heavy whipping cream, whipped
  • 3/4 cup sweetened shredded coconut
  • Additional coconut, toasted, optional
  • Orange and grapefruit slices
  1. 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.
  2. 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.
  3. Place one cooled cake layer on a serving plate; top with half of cooled grapefruit filling. Repeat layers.
  4. For frosting, beat cream cheese, sugar, juices and orange peel 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. Yield: 12 servings.
Originally published as Coconut Citrus Layer Cake in Taste of Home Christmas Annual Annual 2016, p136

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