Does anyone have a recipe for a summery, light layer cake?

Preferrably with an icing or frosting. Thanks!Does anyone have a recipe for a summery, light layer cake?
Coconut Cake Recipe





Recipe Summary


Difficulty: Easy


Prep Time: 30 minutes


Cook Time: 25 minutes


Yield: 1 (3-layer) cake





Cake:


Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows


Filling


3/4 cup sugar


1 cup sour cream


4 tablespoons milk


1/2 cup flaked, sweetened coconut





Frosting


1 recipe 7-minute Frosting


Flaked, sweetened coconut, for sprinkling





Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).


Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.





Yield: 1 (3-layer) cake


Preparation time: 30 minutes


Cooking time: 25 minutes


Ease of preparation: Easy





Basic 1-2-3-4 Cake:


1 cup (2 sticks) butter, at room temperature


2 cups sugar


4 eggs


3 cups sifted self-rising flour


1 cup milk


1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F.





Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.





Yield: 3 layer cakes


Preparation time: 10 minutes


Cooking time: 25 to 30 minutes


Ease of preparation: Easy





7-Minute Frosting:


1 1/2 cups sugar


1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup


1/8 teaspoon salt


1/3 cup water


2 egg whites


1 1/2 teaspoons pure vanilla extract


Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.





Yield: Frosting for 1 layer cake or approximately 8 to 12 cup cakes


Preparation time: 5 minutes


Cooking time: 7 minutes


Ease of preparation: easyDoes anyone have a recipe for a summery, light layer cake?
Mandarin Orange Cake











1 box Duncan Hines yellow cake mix


陆 c. of sugar


戮 c. of Wesson Oil


1 small can of mandarin oranges with juice


4 eggs








Mix ingredients and pour into 3 greased and floured 9 inch round layer cake pans.


Bake at 350 degrees for 25 minutes.








ICING:





2 pkgs of instant vanilla pudding


1 large container of Cool Whip


1 large can of crushed pineapple.





Combine ingredients and spread on layers, top and sides. Refrigerate.
take an angel food cake and top with a lemon glaze. glaze is 1 cup powder sugar and juice of 1 lemon





i prefer to take the angel food cake or pound, cut it into thirds, and layer a mixture of cool whip mixed with strawberries and blueberries, then spread cool whip over the whole thing once assembled again.
Rainbow Sorbet Cake





Serves 10


You can use any sorbet flavors in this layer cake; we chose these for the combination of flavors and colors. Make the five meringue disks (Steps one through five) up to five days ahead, and store them in an airtight container until you鈥檙e ready to assemble the cake.








1 1/2 cups sugar





6 large egg whites





2/3 pint mango sorbet





2/3 pint grapefruit sorbet





2/3 pint raspberry sorbet





2/3 pint green apple sorbet





1. Heat oven to 185掳. Cut a 7-inch circle from a 10-inch square of 1/4-inch-thick cardboard or Foamcore. Set circle aside to use for bottom of cake, and reserve the cut-out square as a template. Cut three 11-by-17-inch rectangles out of parchment paper, and set parchment aside.





2. Fill a medium saucepan with 2 inches of water, and bring to a simmer. Place sugar and egg whites in the bowl of an electric mixer. Hold bowl over simmering water, and whisk until warm to the touch and sugar has dissolved, about 3 minutes.





3. Using the whisk attachment, beat egg whites on medium speed until stiff and glossy, about 4 minutes; do not overbeat.





4. Place the template over one end of a piece of parchment. Scoop 1 cup egg-white mixture into the center. Using an offset spatula, spread the mixture into an even layer. Remove the template. Make another disk on other end of parchment. Create three more disks on remaining two pieces of parchment. Slide each piece of parchment onto a 11-by-17-inch baking sheet.





5. Transfer the meringue disks to the oven, and bake 1 1/2 hours, making sure they don鈥檛 brown. Turn off heat, and let the disks dry completely in oven, 6 hours to overnight.





6. Place one meringue disk on the reserved 7-inch cake round. Using a gelato paddle or a large spoon, build up an even layer of mango sorbet on top of the disk. Top with a second meringue disk. Continue the layering process, returning cake to the freezer to harden, as needed. Use remaining grapefruit, raspberry, and green-apple sorbets and the meringue disks. Top with a disk. Transfer cake to freezer, and freeze until hardened. Let soften slightly before serving. Serve with a spoon in bowls.
Sea Foam Cake with Sea Foam Sauce





TO MAKE THE CAKE:








1 c all purpose flour


1 1/2 c sugar


1 tsp baking powder


10 egg whites, stiffly beaten


1 tsp vanilla





Mix, sift flour, sugar, and baking powder 3 times. Add this to the egg whites gradually--stirring after each addition. Add vanilla. Place into a well greased pan and line this pan with waxed paper also. Bake at 350* for 35 - 45 minutes.








--------------------------------------鈥?








Sea Foam Sauce








2 Tbsp butter


1/2 c sugar


2 Tbsp flour


1 egg yolk


1 egg white, stiffly beaten


1 tsp vanilla


1/2 c boiling water





Cream butter. Mix flour with sugar. Cream into the butter. Add yolk, beat well. Add boiling water and cook over hot water until thick. Cool. Fold in egg white and vanilla. Spread over cake gently. Serve.
Orange Creamsicle Cake


Cake:


1 15-ounce box angel food cake mix


1 tablespoon orange marmalade


Frosting:


1/4 cup orange juice concentrate


1-1/2 tablespoons powdered gelatin


1 teaspoon orange marmalade


2 cups whipping cream


1 cup custard cream or prepared vanilla pudding


2 teaspoons vanilla extract or Grand Marnier liqueur


Syrup


1-1/2 cups sugar


1 cup water


2 tablespoons Grand Marnier


Topping


1 cup orange juice


1/4 cup sugar


2 teaspoons vanilla extract


1/4 cup water


1 ounce arrowroot or cornstarch





To make cake: Prepare batter following directions, then stir in marmalade. Bake in 2 round 9-inch pans, according to package directions. Cool 1 hour.


To make frosting: Combine orange juice concentrate, gelatin and marmalade in a small saucepan. Heat until melted. Cool. Whip cream until it forms soft peaks. Combine with custard or pudding. Fold in orange gelatin mixture and vanilla or liqueur.





To make syrup: Bring sugar and water to a boil. Cool, then add liqueur. To make topping: Combine juice, sugar and vanilla; bring to a boil. Remove from heat and slowly stir in arrowroot or cornstarch. Return to a boil, then allow to cool.





Assembly: Brush bottom layer of cake with syrup, then top with half the frosting. Place second layer of cake on top. Brush more syrup on the top layer, then cover the sides and top of the entire cake with frosting. Spread topping over the top of the cake.





Refrigerate 2-3 hours before serving. Serves 12.