INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F.  Butter two 9-inch cake pans with 1 1/2" high sides.
using electric mixer, beat sugar and butter in large bowl until light. Add
eggs 1 at a time, beating well after each addition. Beat in orange peel,
lemon peel and vanilla.  Mix flour, baking powder, baking soda and salt in
small bowl. Mix dry ingredients into butter mixture alternately with sour
cream in 2 additions each.  Divide batter between prepared cake pans. Bake
until tester inserted into centers comes out clean, about 25 minutes. Cool
cakes in pans on racks for 20 minutes. Run knife around pan sides to loosen
cakes. Turn out cakes on racks; cool completely. FOR GLAZE: Bring all
ingredients to boil in heavy medium saucepan, stirring to dissolve sugar.
Boil until reduced to 2/3 cup, about 5 minutes. Cool. FOR FROSTING: Beat
cream cheese and sugar in large bowl until light. Beat in cream of coconut.
Using serrated knife, cut each cake horizontally in half. Place 1 cake
layer on patter, cut side up. Brush 1/4 of glaze over. Spread 1/2 cup
frosting over. cake.  Top with second cake layer, cut side up. Brush 1/4 of
glaze over.  Spread 1/2 cup of frosting. over. Top with third cake layer,
cut side up. Brush with 1/4 of glaze. Spread 1/2 cup frosting over. Top
with fourth layer, cut side down.  Brush with remaining glaze. Spread
remaining frosting over top and side of cake. Press coconut onto sides of
cake.  Can be made 1 day ahead.  Cover with cake dome and chill. Let cake
stand 2 hours at room temperature before serving. ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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