Grand Marnier and Coconut Cake
6 egg yolks
2/3 cup sugar
1/2 cup cornstarch
1/4 cup butter or margarine, cut into pieces
1 (18.25-oz.) pkg. white cake mix preferably
4 egg whites
1/3 cup orange flavored liqueur, such as Grand Marnier, or water
2 tbsp. oil
1 1/2 cups heavy cream
2 tbsp. confectioner's sugar
3/4 cup sweetened flaked coconut
Edible flowers, optional
Grate zest of oranges and squeeze enough juice to make 2/3 cup.
Lightly beat yolks. In pot combine sugar and cornstarch. Stir in 1
1/2 cups water until smooth. Over medium-high heat cook, stirring,
until mixture thickens, 5-6 minutes. Beat 3/4 cup hot sugar mixture
into yolks; stir mixture back into pot. Bring to boil, stirring;
cook 2-3 minutes until very thick. Remove from heat; stir in orange
juice, butter and zest. Pour into bowl. Press plastic wrap against
surface. Refrigerate until completely cooled, about 3 hours.
Preheat oven to 350º F. Butter and flour 2 8-in. round cake pans.
With mixer at low speed beat cake mix, egg whites, 1 cup water,
liqueur and oil, 30 seconds. Increase speed to medium; beat 2
minutes. Divide batter between pans. Bake 33-36 minutes or until
toothpick inserted into centers comes out clean. Cool on racks 15
minutes. Remove from pans; cool completely on racks.
At high speed beat cream and confectioner's sugar until soft peaks
form. Cut each cake in half horizontally. Place one layer on plate;
spread with 1 cup filling. Repeat layering ending with last cake
layer. Spread top and side of cake; press coconut onto cake. Garnish
with flowers, if desired.
Makes 16 servings.