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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Sunshine Cake Recipe

Sunshine Cake Recipe

Delicate white cake with orange and coconut; filled with an orange sauce and topped off with orange icing. Just a hint of coconut sets the mood for a tropical evening.

3/4 cup Butter, softened or shortening
2 cups Sugar
2 Egg yolks
3 1/4 cups Sifted all-purpose flour
1/2 tsp Salt
4 tsp Baking powder
2 tsp Grated orange rind
1/2 cup Orange juice
3/4 cup Water
1/2 cup Moist grated coconut
4 Egg whites (reserve 2 yolks for filling)

Orange Filling

1/2 cup Sugar
6 Tb All-purpose flour or 3 Tb cornstarch
1/2 cup Orange juice
1 Tb Lemon juice
1/2 cup Water
2 Egg yolks
1 Tb Butter
1 1/2 tsp Grated orange rind

Orange Icing

1 1/2 Tb Butter
1/4 cup Milk
3/4 box (12 ounce or so) Confectioners' sugar
2 tsp Grated orange rind
1/2 tsp Lemon extract or juice

Oven Temp ~ 350°
Baking Time ~ 30 -
Pan Type ~ three 9-inch cake pans
Preheat oven, grease and flour cake pans.

Cream butter or shortening with sugar. Add egg yolks and orange rind, mix well.
Combine sifted flour with salt and baking powder. Alternate adding flour mixture, orange juice and water to the creamed mixture in several additions, mixing well each time, but do not over beat.

Beat egg whites until stiff. Fold egg whites and coconut into Sunshine Cake batter. Pour into prepared pans, bake until cake springs back when lightly touched and is light golden brown. Cool Sunshine Cake and prepare for filling.

Sunshine Orange Filling:

Mix sugar and flour (or cornstarch) in top of a double boiler (or bowl set over pan of simmering water). Stir in orange juice, lemon juice, water and egg yolks. Cook over simmering water, stirring constantly until thick, about 10 minutes. Remove from heat, add butter and orange rind, stir until butter is incorporated. Cool to room temperature, then chill.

Spread chilled filling on two layers of cooled cake, stacking to form a three-layer cake.

Sunshine Orange Icing

Place butter and milk in double boiler over simmering water until butter is melted. In a separate large bowl place sugar. Very gradually pour milk mixture over sugar, mixing well until a smooth spreading consistency is reached. Add rind and lemon extract (or juice). If orange icing gets too stiff, add a little warm water. When proper consistency is reached, spread orange icing over top and sides of cake.

Serves 9
Nutrition facts:
Serving Size 150 g
Calories 437
Calories from Fat 116
Total Fat 12.8g 20%
Saturated Fat 7.8g 39%
Cholesterol 81mg 27%
Sodium 168mg 7%
Total Carbohydrates 77.3g 26%
Dietary Fiber 1.2g 5%
Sugars 53.9g
Protein 4.9g
Vitamin A 8% • Vitamin C 16% • Calcium 7% • Iron 11%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!