INGREDIENTS

INSTRUCTIONS

Preheat oven to 350. Grease and flour three 9 X 1 1/2"
round pans.
Sift flour with baking powder and 1/2 t salt. In large
bowl of mixer, at high speed, beat butter and 2 c sugar
until light. Add 4 eggs, one at a time; beat after each addition.
Continue beating, occasionally scraping bowl with rubber
spatula,  until fluffy, about 2 minutes. At low speed, beat in flour
mixture (in fourths) alternately with milk (in thirds), beginning
and ending with flour. Add vanilla. Beat just until smooth, about 1
minute.
Pour into pans. Baske 25-30 minutes, or until surface
springs back when gently pressed with fingertip. Cool in pans on wire
racks for 10 minutes. Remove from pans; cool on racks.
Filling: In small saucepan, mix 1 cup sugar with
cornstarch and salt.  Gradually stir in juices and the water. Bring to
boiling over medium  heat, stirring. Remove from heat. Add yolks one at a
time, beating  well after each addition. Bring to boiling, stirring; boil
Remove pan from heat. Stir in peels and a few drop of
color. Turn  into bowl; cool over ice water.
Make frosting: In medium bowl, combine cream and
confectioners sugar.  Refrigerate 1/2 hour. Beat until stiff. Measure 1 cup
whipped cream and with a whisk, fold into filling.
Place one cake layer, top side down, on large cake platre.
Spread with  half of filling almost to outer edge. Repeat with second
layer and  rest of filling, place top layer, right side up. Frost
with rest of  whipped cream; decorate with coconut and lime.
Refrigerate.
Posted to EAT-L Digest 23 Aug 96
Date:    Sat, 24 Aug 1996 00:50:24 -0400
From:    "Thomas E. Haug" <theservs@GATE.NET>

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