Ingredients
2/3 cup butter, softened1-1/3 cups sugar2/3 cup orange juice3 tablespoons lemon juice1 teaspoon grated orange zest1 teaspoon grated lemon zest2 large eggs2 cups cake flour2 teaspoons baking powder1 teaspoon saltFROSTING:1 cup sweetened shredded coconut1/4 cup sugar2 tablespoons orange juice1 tablespoon lemon juice4 teaspoons grated orange zest, divided1 cup heavy whipping cream, whipped
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in juices and zest until well blended (mixture may appear curdled). Combine the flour, baking powder and salt. Gradually add to creamed mixture until well blended.
Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, combine the coconut, sugar, juices and 3 teaspoons zest. Let stand for 10-15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange zest. Chill for at least 1 hour. Store in the refrigerator.
