1. I have alternative for icing that never fails..Kind of same way but little different…Take 3 eggs whites put into mixer bowl…..Add 1/2 cup sugar…1 cup karo..Combine sugar, Karo in boiler.let it come to just a boil are I do just as starts boil..Have egg whites beaten, then I start adding this mixture to egg whites until all gone…I beat it while longer until stays together good, add Vanilla…I have never had it to go bad..I use this on my mother homemade cocanut cake…Longer this cake sets moister it gets….Plan to make one soon and I will post when I do…Anyone can make this icing..My Mom always made 7 minute icing for this cake, I was never good at it..This is so much easier…

  2. I was wondering if you have some diabetic cake recipes laying around,this cake sounds and looks so delicious. I believe my family would love this cake. I love cakes so much but I would go into a diabetic coma if I ate one slice. Just wondering.
    Love your website. remind me so much of home.

    1. Kay, could you use splenda instead of the sugar? Not sure how to replace all the juice except to use water flavored with orange extract. I am diabetic to and would have to avoid this. But man does it look so good.

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    1. Lady said she had alternative filling if couldn’t find lemon curd. Please send to me as quickly as possible. Want to do for office part. ( daughter is assistant teacher at an elementary school)

      1. Kay, I have been trying to get in touch with her all day and can’t seem to run her down. I will let you know as soon as I hear from her. We do not live in the same town and they travel a lot. I am trying.

      2. Kay, Here is the alternative filling for the cake: body

        ok….here it is……

        Lemon Orange Filling

        1/2 cup sifted flour

        1 cup sugar

        1/4 tsp salt

        1/4 cup water

        2 TBLS. grated orange rind

        1TBL. grated lemon rind

        1 1/4 cup orange juice

        1/4 cup lemon juice

        4 egg yolks well beaten

        Mix first 4 ingredients in a heavy sauce pan then stir in fruit rind and juice; Cook over medium heat stirring constantly, until mixture thickens and boils;

        Gradually stir in about one-fourth of the hot mixture into egg yolks; add to remaining hot mixture, stirring constantly.

        Return to a boil; cook for 1 -2 minutes, stirring constantly; Remove from heat, and let cool completely. Mixture will be thick. Yields about 2 1/2 cups.

  4. I was lucky enough to sample this cake and it was delicious! The citrus filling was nicely tart and complemented the cake 🙂

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