Flowers and Oranges
A. Soudain
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Sour Cream Orange Cake

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Sour Cream Orange Cake
Bon Appetit Archives

1 1/4 cups sugar
3/4 cup unsalted butter, room temperature
3 large eggs
1 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 1/4 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
6 tablespoons orange juice|
1/4 cup lemon juice
1/4 cup orange liqueur
1/4 cup water
1/4 cup sugar
24 ounces cream cheese, room temperature
1 cup confectioner's sugar
1/3 cup Coco Lopez
1 cup sweetened shredded coconut, toasted

Preheat oven to 350 degrees F. Butter two 9-inch cake pans. 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 and lemon zests 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 25 minutes. Cool cakes in pans on racks 20 minutes. Run knife around pan sides to loosen cakes. Turn cakes out onto racks, cool completely.
In a heavy medium saucepan bring to boil orange juice, lemon juice, orange liqueur, water and sugar, stirring to dissolve sugar. Boil until reduced to 2/3 cup, about 5 minutes. Cool.
Beat cream cheese and confectioner's sugar in a large bowl until light. Beat in cream of coconut.
Using serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Brush 1/4 of glaze over cake. Spread 1/2 cup frosting over cake. Top with second cake layer, cut side up. Repeat glaze and frosting. Top with third cake layer, cut side up. Repeat glaze and frosting. Top with fourth cake layer, cut side down. Brush with remaining glaze. Spread remaining frosting over top and sides of cake. Press coconut onto sides of cake. Cover with cake dome and refrigerate. Let cake stand 2 hours at room temperature before serving.
 

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