Palm Beach Poinciana Cake

Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins

Ingredients

• 2 cups butter


• 2 cups sugar


• 9 eggs, separated (room temperature)


• 3 tablespoons lemon juice (fresh is best)


• 1 tablespoon lemon rind, grated


• 1/4 teaspoon salt


• 3 1/4 cups cake flour, sifted (all purpose flour is fine if you don't have cake flour)


• 1/2 lb citron, chopped


• 1/2 lb raisins, chopped


• 3 cups blanched almonds, chopped


• 2 cups sugar


• 1 cup boiling water


• 1/3 cup fresh lemon juice


• 2 tablespoons freshly grated lemon zest


• 1 tablespoon cornstarch


• 2 cups shredded coconut

Recipe

• 1 preheat oven to 300f and line four 9" cake pans with waxed paper.


• 2 beat egg whites to stiff peaks.


• 3 cream butter and sugar together until light and fluffy; add well beaten egg yolks with lemon juice, rind and salt.


• 4 beat.


• 5 add 1/2 cup flour alternately with stiffly beaten egg whites.


• 6 dredge fruit and nuts with remaining flour and add to batter.


• 7 pour evenly into prepared pans.


• 8 bake 40 to 50 minutes, or until cakes test done and is firm to the touch.


• 9 turn out onto cooling racks, peel waxed paper from cakes.


• 10 when cool, spread poinciana filling between layers and frost with twice-cooked or seven-minute frosting (seven-minute frosting).


• 11 to make the filling: mix the cornstarch with a little cold water until smooth.


• 12 heat first four ingredients to boiling point.


• 13 add cornstarch mixture and boil until it spins a thread (234°f), then beat until creamy.


• 14 add coconut and spread between cake layers.