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Coconut Orange Cake Recipe
|White cake mix||18 1⁄4 Ounce (1 Package, 2 Layer Size)|
|Milk||1 Cup (16 tbs)|
|Frozen orange juice concentrate||3 Ounce (1/2 Of A 6 Ounce Can)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Whipped cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4173 Calories from Fat 1193
% Daily Value*
Total Fat 132 g203.7%
Saturated Fat 93.6 g467.8%
Trans Fat 0 g
Cholesterol 354 mg
Sodium 3991.1 mg166.3%
Total Carbohydrates 695 g231.7%
Dietary Fiber 6.9 g27.7%
Sugars 482 g
Protein 42 g83.9%
Vitamin A 4.6% Vitamin C 1.1%
Calcium 88.6% Iron 8.9%
*Based on a 2000 Calorie diet
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 9 X 1 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 and whipped cream.
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 flaked coconut.