Prize orange coconut cake

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


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.

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