| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 3/4 | c | Chortening, creamed with |
| 2 | c | Sugar |
| 1 1/2 | ts | Grated orange rind |
| 2 | Eggs yolks, well beaten | |
| Blend together,then sift: | ||
| 3 1/4 | c | Cake flour,sift once |
| 4 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| Add to first mixture with: | ||
| 1/2 | c | Orange juice |
| 3/4 | c | Water |
| Beat enough to make batter | ||
| Smooth. blend in: | ||
| 1/2 | c | Moist, shredded coconut |
| 4 | Eggs whites, beaten stiff |
INSTRUCTIONS
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 3/4 c. moist shredded coconut. PRIZE ORANGE FILLING: 2 T. flour, 4 level T. cornstarch, 4 egg yolks, well beaten; 1 c sugar; 1/2 tsp. salt. Mic smooth in double broiler. Add slowly the following, stirring constantly: 1/2 c orange juice; 3 T lemon juice; 1/4 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, 7/8 c sugar, 1/4 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: 1/2 tsp lemon juice, sprinkling of salt. Beat thoroughly and spread on cake. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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