Coconut Citrus Layer Cake

Name: Coconut Citrus Layer Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 12 servings.
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

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

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

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 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

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

Originally published as Cool Citrus Coconut Cake in Taste of Home Christmas Annual 2016