Layered Lilikoi Cake

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 1 (16 ounce) package moist yellow cake mix
• 1 1/3 cups lilikoi juice
• 3 eggs
• 1/3 cup vegetable oil
• 4 egg yolks
• 1/2 cup sugar
• 3/4 cup lilikoi juice (concentrate, thawed, undiluted)
• 1 cup whipping cream
• 1/4 teaspoon vanilla
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 pinch salt
• 12 ounces lilikoi juice
• 1 teaspoon lemon juice
• 1 slightly beaten egg yolk
• 1 tablespoon butter

Recipe

• 1 to make cake:.
• 2 bake cake according to package directions substituting lilikoi juice for water.
• 3 for chiffon:.
• 4 beat egg yolks and sugar until lemon-colored; add lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
• 5 remove from heat and chill.
• 6 whip cream and vanilla, then fold into lilikoi mixture.
• 7 frost sides of cake; cover top with lilikoi topping.
• 8 makes enough to frost one cake.
• 9 if layering an 11-by-13-inch cake, double this recipe.
• 10 for gel topping:.
• 11 mix cornstarch with water to dissolve all lumps.
• 12 add salt, lilikoi and lemon juices and egg yolk.
• 13 cook over low heat until thick, stirring constantly.
• 14 remove from heat and add butter.
• 15 spread when slightly cooled but still warm.
• 16 to assemble cooled cake:.
• 17 thickly frost the cake with all of the chiffon frosting mixture.
• 18 glaze the top of the cake with lilikoi gel.
• 19 refrigerate until ready to serve.