Coconut Orange Cake Recipe
Ingredients
| 1 package 2 layer size white cake mix | ||
| Milk | 1 Cup (16 tbs) | |
| Egg whites | 2 | |
| Juice concentrate | 1/2 Ounce, frozen | |
| Flaked coconut | 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Cream of tartar | 1/4 Teaspoon | |
| Salt | 1 Dash | |
| Vanilla | 1 Teaspoon | |
Directions
In mixing bowl combine cake mix, milk, 2 egg whites, and orange juice concentrate.
Beat 4 minutes at medium speed of electric mixer, scraping the sides of bowl often.
Fold in flaked coconut.
Pour into 2 greased and floured 9x1 1/2 inch round baking pans.
Bake at 350° for 18 to 20 minutes.
Cool in pan 10 minutes; remove to wire rack and cool.
In saucepan prepare syrup by combining sugar, water, cream of tartar, and salt.
Bring to boiling; stir till sugar dissolves.
In small mixing bowl slowly add syrup to 2 unbeaten egg whites.
Beat till stiff peaks form, about 5 minutes.
Beat in vanilla.
Assemble cake on serving plate, spooning some frosting between the two layers.
Spread remaining on top and sides of cake.
If desired, decorate cake with tinted coconut.
Beat 4 minutes at medium speed of electric mixer, scraping the sides of bowl often.
Fold in flaked coconut.
Pour into 2 greased and floured 9x1 1/2 inch round baking pans.
Bake at 350° for 18 to 20 minutes.
Cool in pan 10 minutes; remove to wire rack and cool.
In saucepan prepare syrup by combining sugar, water, cream of tartar, and salt.
Bring to boiling; stir till sugar dissolves.
In small mixing bowl slowly add syrup to 2 unbeaten egg whites.
Beat till stiff peaks form, about 5 minutes.
Beat in vanilla.
Assemble cake on serving plate, spooning some frosting between the two layers.
Spread remaining on top and sides of cake.
If desired, decorate cake with tinted coconut.
Chef
