Name: Coconut Citrus Layer Cake
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 12 servings
Ingredients: 1 package white cake mix (regular size); 2/3 cup orange juice; 1/3 cup canola oil; 1/4 cup water; 2 tablespoons lemon juice; 1 teaspoon grated lemon zest; 1 teaspoon grated orange zest; 3 large eggs; GRAPEFRUIT FILLING:; 3/4 cup sugar; 3 tablespoons cornstarch; 1/4 teaspoon salt; 3/4 cup water; 2/3 cup ruby red grapefruit juice; 1 tablespoon butter, cubed; FROSTING:; 3/4 cup whipped cream cheese; 1/4 cup sugar; 3 tablespoons orange juice; 1 tablespoon ruby red grapefruit juice; 2 teaspoons grated orange zest; 1 cup heavy whipping cream, whipped; 3/4 cup sweetened shredded coconut; Additional coconut, toasted, optional; Orange and grapefruit slices

Make a showstopper holiday treat: tender white cake layered with tangy grapefruit curd and topped with fluffy cream cheese frosting. To make it more spectacular add a little toasted coconut and some citrus garnishes. Your guests will never guess you started with a convenient boxed mix. —Carmell Childs, Ferron, UT

Ingredients

1 package white cake mix (regular size)

2/3 cup orange juice

1/3 cup canola oil

1/4 cup water

2 tablespoons lemon juice

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

3 large eggs

GRAPEFRUIT FILLING:

3/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup water

2/3 cup ruby red grapefruit juice

1 tablespoon butter, cubed

FROSTING:

3/4 cup whipped cream cheese

1/4 cup sugar

3 tablespoons orange juice

1 tablespoon ruby red grapefruit juice

2 teaspoons grated orange zest

1 cup heavy whipping cream, whipped

3/4 cup sweetened shredded coconut

Additional coconut, toasted, optional

Orange and grapefruit slices

Instructions

1 Preheat oven to 350°. Combine first eight ingredients; beat on low speed 30 seconds. Increase speed to medium; beat 2 minutes. Pour into two greased and floured 8-in. round pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

2 Meanwhile, for grapefruit filling, combine sugar, cornstarch and salt in a large saucepan. Stir in water and grapefruit juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium; cook and stir 2 minutes longer. Remove from heat; gently stir in butter. Cool to room temperature without stirring. Cover and refrigerate filling until cold.

3 Place one cooled cake layer on a serving plate; top with half of cooled grapefruit filling. Repeat layers.

4 For frosting, beat cream cheese, sugar, juices and orange zest until blended. Gently fold in whipped cream and 3/4 cup coconut. Frost sides of cake; if desired, lightly frost top of cake, covering grapefruit filling. Refrigerate until cold, 3-4 hours. Sprinkle with toasted coconut if desired. Top with orange and grapefruit slices.