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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 cups grated coconut |
1 tablespoon grated orange rind |
2 tablespoons orange juice |
2 tablespoons orange pulp |
2 tablespoons sugar |
4 eggs |
2 cups sugar |
1 cup hot milk (140°) |
1/4 cup vegetable oil |
2 cups sifted cake flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon almond extract |
vanilla frosting |
orange slices |
Directions:
1. Combine first 5 ingredients; stir well. Refrigerate overnight in an airtight container.
2. Combine eggs in a large mixing bowl, beating until frothy. Gradually add sugar, beating until thick and lemon colored.
3. Combine milk and oil. Sift flour, baking powder, and salt together; add to egg mixture alternately with milk mixture. Beat well after each addition. Stir in flavoring.
4. Pour batter into 3 waxed paper-lined and greased 8-inch round cake pans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes; remove from pans, and let cool completely.
5. Spread frosting between layers, and sprinkle each with 3/4 cup coconut-orange mixture. Spread remaining frosting on top and sides of cake. Top with remaining coconut-orange mixture, and garnish with orange slices. Refrigerate until serving time.
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