Ingredients
- Filling:
- 1 package pudding yellow cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 2 tablespoons grated orange rind
- 1-1/2 cups heavy cream
- 3 tablespoons confectioner's sugar
- Coconut cream filling
- Flaked coconut
- 1/4 cup sugar
- 1-1/4 cups milk
- 1/2 cup heavy cream whipped
- 2 tablespoons cornstarch
- 1 tablespoon margarine
- 1/8 teaspoon salt
- 2 egg yolks
- 1/2 cup flaked coconut
Preparation
Step 1
Prepare cake mix with eggs, water and oil, adding orange rind, following label directions. Divide batter into two greased and floured round 9" cake pans. Bake in 350 degree oven for 30 minutes or until center springs back when lightly touched with fingertips. Cool in pans on wire rack 10 minutes, turn out onto racks, cool completely.
Split each layer in half to make 4 thin layers.
Bet cream with confectioners sugar in a small bowl until stiff. Put layers together with coconut cream filling, frost sides and top with whipped cream. Sprinkle generously with coconut.
Filling:
Combine sugar, cornstarch and salt in small saucepan, bet in egg yolks, then gradually blend in milk. Cook, stirring constantly, until mixture thickens and bubbles one minute. Remove from heat. Stir in butter and coconut, place a piece of plastic wrap directly on filling. Cool completely, fold in whipped cream.