Palm Beach Poinciana Cake

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

Poinciana Filling

• 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

Directions

1. 1

   Preheat oven to 300F and line four 9" cake pans with waxed paper.

2. 2

   Beat egg whites to stiff peaks.

3. 3

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

4. 4

   Beat.

5. 5

   Add 1/2 cup flour alternately with stiffly beaten egg whites.

6. 6

   Dredge fruit and nuts with remaining flour and add to batter.

7. 7

   Pour evenly into prepared pans.

8. 8

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

9. 9

   Turn out onto cooling racks, peel waxed paper from cakes.

10. 10

    When cool, spread poinciana filling between layers and frost with Twice-cooked or Seven-minute frosting (recipe #96449).

11. 11

    To make the filling: Mix the cornstarch with a little cold water until smooth.

12. 12

    Heat first four ingredients to boiling point.

13. 13

    Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.

14. 14

    Add coconut and spread between cake layers.