Yield: 10 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Chortening, creamed with |
| 2 cups | Sugar |
| 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 |
| ½ teaspoon | Salt |
| \N \N | Add to first mixture with: |
| ½ cup | Orange juice |
| ¾ cup | Water |
| \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.