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1
Preheat oven to 350F (180C).
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2
Butter two 9-inch cake pans.
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3
Using electric mixer, beat sugar and butter in large bowl until light.
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4
Add eggs 1 at a time, beating well after each addition.
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5
Beat in orange peel, lemon peel and vanilla.
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6
Mix flour, baking powder, baking soda and salt in small bowl.
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7
Mix dry ingredients into butter mixture alternately with sour cream in 2 additions each.
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8
Divide batter between prepared cake pans.
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9
Bake until tester inserted into centers comes out clean, about 25 minutes.
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10
Cool cakes in pans on racks for 20 minutes.
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11
Run knife around pan sides to loosen cakes.
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12
Turn out cakes on racks; cool completely.
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13
For the glaze, bring all ingredients to boil in heavy medium saucepan, stirring to dissolve sugar.
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14
Boil until reduced to 23 cup, about 5 minutes.
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15
Cool.
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16
For the frosting.
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17
beat cream cheese and sugar in large bowl until light.
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18
Beat in cream of coconut.
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19
Using serrated knife, cut each cake horizontally in half.
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20
Place 1 cake layer on patter, cut side up.
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21
Brush 1/4 of glaze over.
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22
Spread 1/2 cup frosting over cake.
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23
Top with second cake layer, cut side up.
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24
Brush 1/4 of glaze over.
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25
Spread 1/2 cup of frosting.
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26
over.
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27
Top with third cake layer, cut side up.
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28
Brush with 1/4 of glaze.
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29
Spread 1/2 cup frosting over.
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30
Top with fourth layer, cut side down.
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31
Brush with remaining glaze.
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32
Spread remaining frosting over top and side of cake.
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33
Press coconut onto sides of cake.
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34
Can be made 1 day ahead.
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35
Cover with cake dome and chill.
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36
Let cake stand 2 hours at room temperature before serving.
