Orange Coconut Cake

• 3 1/3 cups sifted cake flour
• 2 cups sugar
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 cup shortening
• 1 1/3 cup milk
• 1 tsp. vanilla
• 1 tsp. orange extract
• 1 tsp. grated orange rind
• 4 medium eggs

Sift dry ingrestients into a bowl. Add shortening and milk. Beat at low speed to blend. Beat 2 minutes at medium speed.

Add favorings and rind. Add eggs one at a time, beating after each addition. Beat at moderate speed 2 more minutes.

Pour into two 9-inch pans. Bake 30 to 35 minutes at 350 degrees. Cool and spread with coconut filling between layers.

Frost with buttercream icing.

Filling

• 1 cup condensed milk
• 1 cup sugar
• 3 egg yolks
• 1 stick margarine
• 1 1/2 cup coconut
• 1 cup nuts, chopped

Combine the first four ingredients and bring to a boil. Continue cooking until thickened. Remove from heat. Add coconut and nuts. Cool.

Buttercream Icing

• 1/2 cup soft margarine or butter
• 1 lb. confectioners sugar
• 1/3 cup milk
• 1/8 tsp. salt
• 1 tsp. vanilla
• 1/2 tsp. orange flavoring
• 1/2 tsp. coconut flavoring

Cream butter and add other ingredients.

We hope you enjoy!