Yield: 10 servings
|¾ cup||Chortening, creamed with|
|1½ teaspoon||Grated orange rind|
|2 \N||Eggs yolks, well beaten|
|\N \N||Blend together,then sift:|
|3¼ cup||Cake flour,sift once|
|4½ teaspoon||Baking powder|
|\N \N||Add to first mixture with:|
|½ cup||Orange juice|
|\N \N||Beat enough to make batter|
|\N \N||Smooth. blend in:|
|½ cup||Moist, shredded coconut|
|4 \N||Eggs whites, beaten stiff|
ORANGE COCONUT CAKE
Pour into three 9 in chake pan, greased and floured. Bake 30 minutes in moderate over 350F. Put layers together with Orange filling and cover with orange frosting. Sprinkle with ¾ c. moist shredded coconut.
PRIZE ORANGE FILLING: 2 T. flour, 4 level T. cornstarch, 4 egg yolks, well beaten; 1 c sugar; ½ tsp. salt. Mic smooth in double broiler. Add slowly the following, stirring constantly: ½ c orange juice; 3 T lemon juice; ¼ c water; Add: 2 T butter, grated ring of 1 orange. Cook over water, stirring occasionally until thick, about 20 minutes. Cool. Spread between layers of cake. ORANGE FROSTIMG: 1 tsp white corn syrup, ⅞ c sugar, ¼ tsp grated orange rind, 1 egg white, 3 T orange juice. Put in double boiler. Beat constantly with rotary beater while cooking over boiling water 6-7 minutes. Remove from heat, ad: ½ tsp lemon juice, sprinkling of salt.
Beat thoroughly and spread on cake.