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Preheat the oven to 350 degrees. Butter and flour one quarter sheet pan. Place butter and sugar into the bowl of a stand mixer fitted with the paddle attachment and cream until fluffy. Add eggs, one at a time, scraping the edges as needed and beating well after each egg. Whisk together flour, baking powder and salt in another bowl. Wih8t the mixer on low, alternately add the flour mixture and milk to form the batter. Do not over mix. Pour into the prepared pan and bake in a hot oven until a toothpick comes out clean 15 to 22 minutes. Let cool 10 minutes before unmolding and cooling completely.
To assemble the cake. Cut the cake in half and spread filling in between layers. Pour icing over the top and garnish with toasted coconut, supreme cut oranges and mandarin oranges.
Place cornstarch, sugar, orange rind and juice, Fustini's Balsamic Vinegars, egg, butter and water into a small pan and place over low heat. Bring to a simmer over low heat stirring frequently until the mixture has thickened. Remove from the heat and add coconut. Cover and refrigerate at least 2 hours or overnight.
Place sugar and meringue powder in a medium-size bowl and add boiling water. Stir until smooth consistency is reached - 5 minutes - adding more water if needed.
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