First of all, in order to make the orange striped layers in the photo, you would have to cut each cake in two and maybe double the recipe for the middle citrus filling (little more runny than expected). Secondly, I thought the cake would be a little more coconutty and light, but the coconut was more for extra flavor and texture and the cake was a heavier and more crumbly than I thought it would be.
The frosting recipe I had to change as I didn't have almond extract (which I'm sure would have tasted better), so I used vanilla extract. The result was kind of like what I would imagine marshmallow fluff to be like, except more buoyant and light. Delightful! Making it was a bit difficult since I didn't have a candy thermometer--but I let it simmer for a couple minutes after it seemed to clear up after boiling (the test didn't work out so much for me--perhaps the water wasn't cold enough or the sample was too hot). Apparently I did it all right since I really liked the frosting texture (yielded quite a lot even though only one egg white was used--brilliant!).
Since it wasn't what I imagined the cake to be, I give the recipe **** but it was a lot of fun to make and my sister LOVED it and craved it for about a week after we first made and finished it.
Great flavors indeed, although a bit on the sweet side. I'd cut back the sugar in the cake and/or the citrus filling, or else I would have it with a nice summery drink or a cold glass of milk!
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First of all, in order to make the orange striped layers in the photo, you would have to cut...