Make the cake and the filling up to two days in advance. Keep the filling
refrigerated, and the cake well wrapped at room temperature. Freeze cake
if storing for more than two days. Fill the thawed cake the day of your
party, and finish with the frosting, coconut, and orange-peel curls.

Serving: Serves: 20
Cook Time: 1 1/2 hours plus cooling
Total Time: About 2 hours 45 minutes

Orange Filling (Below)
2 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
3/4 cup margarine or butter (1 1/2 sticks), softened
2 teaspoons vanilla extract
3 large eggs
1 cup buttermilk (See Note)
Fluffy White Frosting (Below)
1 cup flaked coconut
Orange-peel curls for garnish

Prepare Orange Filling. Refrigerate until cold, about 2 hours. Meanwhile,
preheat oven to 350 degrees F. Grease and flour 13" by 9" metal baking
pan. In medium bowl, combine flour, baking powder, baking soda, and salt.
In large bowl, with mixer at low speed, beat sugar and margarine or butter
just until blended. Increase speed to high; beat until light and fluffy, 5
minutes, scraping bowl often with rubber spatula. Reduce speed to low; add
vanilla extract and eggs, one at a time, until blended. Alternately add
flour mixture and buttermilk, ending with flour, until batter is well
mixed, occasionally scraping bowl. Spread batter in pan. Bake 35 to 40
minutes until toothpick inserted in center of cake comes out clean. Cool
in pan on wire rack 10 minutes. With spatula, loosen cake from edges of
pan. Invert cake onto wire rack to cool completely. Prepare Fluffy White
Frosting.

To assemble cake, use a serrated knife to cut cake horizontally in half.
To remove top cake layer, carefully place cookie sheet in between cut
layers and lift off top layer. With metal spatula, spread cooled Orange
Filling on bottom layer. Carefully transfer top layer of cake onto bottom
layer by gently sliding cake onto filling. Frost top and sides of cake
with Fluffy White Frosting. Sprinkle with coconut. Garnish with
orange-peel curls.

Note: Or, instead of buttermilk, in 1-cup glass measuring cup, place 1
tablespoon lemon juice, then add enough milk to equal 1 cup. Let mixture
stand until thickened, about 5 minutes.


ORANGE FILLING

4 large oranges, grate 1 tablespoon peel and squeeze 1 1/3 cups juice.
1 lemon, squeeze 1 tablespoon juice.
1 cup sugar
3 tablespoons cornstarch
1/2 cup margarine or butter (1 stick)
6 large egg yolks

In heavy 3-quart saucepan, mix orange peel, orange juice, lemon juice,
sugar, and cornstarch until blended. Add margarine or butter and cook over
medium heat until mixture boils; boil 1 minute. In small bowl, beat egg
yolks slightly. Into yolks, beat a small amount of orange mixture; pour
egg mixture back into orange mixture in saucepan. Reduce heat to low;
cook, stirring constantly, until mixture is very thick, about 3 minutes.
Pour filling into medium bowl; cover surface with plastic wrap to prevent
skin from forming. Refrigerate until well chilled.

FLUFFY WHITE FROSTING

2 large egg whites
1 cup sugar
1/4 cup water
2 teaspoons lemon juice
1 teaspoon light corn syrup
1/4 teaspoon cream of tartar

In top of double boiler, over simmering water, with handheld mixer at high
speed, beat egg whites, sugar, water, lemon juice, light corn syrup, and
cream of tartar until soft peaks form, about 7 to 10 minutes. Remove
double-boiler top from double-boiler bottom; continue beating at high
speed until stiff peaks form, about 7 to 10 minutes.


Each serving: About 355 calories, 4 g protein, 52 g carbohydrate, 15 g
total fat (4 g saturated), 96 mg cholesterol, 300 mg sodium.

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