Orange Coconut Cake Recipe 455

Steps:

• 1. Preheat oven to 350. Spray 2-9 inch cake pans with nonstick baking spray.
• 2. Prepare cake mix according to package directions adding in the 1 cup coconut.
• 3. Bake cakes according to times on package directions.
• 4. When to cake layers have cooled make the frosting. In a mixing bowl crush the mandarin oranges with their juices with an electric mixer.
• 5. Stir in the instant pudding mix and coconut. Fold in the whipped topping. Mix well. Frost the cake layers.
• 6. If you want to garnish the top with 5-6 mandarin orange slices remove them before you crush the rest. Refrigerate for at least a couple of hours.

Steps:

• In a small bowl, combine the sour cream, sugar and orange juice. Beat in coconut. Cover and refrigerate. In large bowl, combine the cake mix, gelatin, water, oil and eggs; mix well. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Split each cake into two horizontal layers. Set aside 1 cup of the coconut filling; spread remaining filling between cake layers. Refrigerate. In a chilled large bowl, beat cream until stiff peaks form; fold into reserved filling. Frost the top and sides of cake. Garnish with oranges. Store in the refrigerator.

Steps:

• Note: The filling has to thicken in the refrigerator overnight. To make the filling:.
• Poke holes in the top of the coconut and drain the milk - you should have approximately 1/3c. Split the coconut and shred the meat - the amount doesn't matter, just use what you get. Put into a ziplock bag or a bowl with a lid to stay fresh until the next day. In a large saucepan over medium heat, melt the marshmallows into the coconut milk, remove from heat and cool. Refrigerate overnight.
• The next day:.
• Preheat oven to 350 degrees.
• Line the bottoms of two 8" or 9" round cake pans with waxed paper.
• Beat the egg whites until foamy; gradually beat in 3/4c. sugar until stiff peaks form. Set aside.
• In a separate bowl, beat the egg yolks with the remaining 1/4c. sugar until thick and lemon-colored; mix in the orange juice and salt.
• Fold the egg whites into the yolk mixture, and then fold in the flour.
• Pour batter into waxed-paper lined pans and bake at 350 degrees for 30-35 minutes. (The tops will spring back to the touch). Cool in pans for 10 minutes and then turn out.
• Filling:.
• Remove from the refrigerate and note that it has gelled and thickened.
• Whip marshmallow mixture until light and fluffy. Beat whipping cream until light and fluffy - don't add any sugar. Fold into marshmallow/coconut milk mixture.
• Split (torte) the 2 completely cooled cake layers so that you have 4 layers. Place first layer on cake plate and spread 1/4 marshmallow/cream mixture on top, sprinkle with shredded coconut. Alternate cake layers and marshmallow/cream mixture and coconut, ending with marshmallow/cream mixture & coconut on top. Store unused portion in refrigerator - it tastes better the 2nd day!

Steps:

• 1. Prepare cake mix as directed on package for 9 inch layer cake or Bundt cake, then stir in coconut.
• 2. FROSTING: Crush mandarin oranges with juices and use electric mixer. Mix in pudding and coconut. Fold in Cool whip until combined. Mix well. Frost layers. Chill in refrigerator for several hours.