Orange Coconut Cake

¾ cup (160 g.) shortening
2 cups (420 g.) sugar
1 ½ tsp grated orange rind
2 egg yokes (well beaten)
3 ¼ cups (438 g.) cake flour
4-½ tsp (22 g.) baking powder
½ tsp (3 g.) salt
½ cup orange juice
¾ cup (170 g.) milk
½ cup coconut
4 egg whites (beaten stiff)
Preheat oven to 350 degrees. Cream shortening and sugar, add orange rind and egg yokes. Sift together flour salt & baking powder and add to mixture with orange juice and milk. Beat until smooth, & blend in coconut and egg whites. Pour into 3, 9” cake pans and bake for 30 minutes or until toothpick comes out clean. Put layers together with orange filling, then frost and sprinkle with coconut.

Orange Filling

2 Tlb. cake flour
4 Tlb cornstarch
4 egg yokes (well beaten)
1-cup (210 g.) sugar
½ tsp (3 g.) salt
½ cup orange juice
3 Tlb. Lemon juice
¼ cup water
2 Tlb. Butter
Grated ring of 1 orange
Mix flour, cornstarch, egg yokes, sugar, and salt in double boiler until smooth. Add slowly and stirring constantly the orange juice, lemon juice, and water. Add butter and grated orange & cook until filling is thick, about 20 minutes. Allow to cool.

Orange Frosting

1 Tsp white corn syrup
1 cup (210 g.) Sugar
¼ tsp grated orange rind
1 egg white
3 Tlb. orange juice
½ tsp lemon juice
Sprinkle of salt
Put corn syrup, sugar, orange rind, egg white and orange juice in double boiler and beat constantly with a rotary beater while cooking over boiling water for 6 to 7 minutes. Remove from heat, and add lemon juice and salt beating thoroughly.