Orange Coconut Cake

Mrs. c. l. clemans 2 1/2 c Flour; sifted

4 1/2 ts Baking powder

1 1/2 ts Salt

1 3/4 c Sugar

3/4 c Butter or shortening

1 1/8 c Milk

1 ts Almond extract

2/3 c Egg whites; unbeaten

-orange filling
- 1 c Sugar

4 tb Cornstarch

1/2 ts Salt

1 c Grated orange rind

1 1/2 tb Lemon juice

2 tb Butter

-frosting
- 1 1/2 c Sugar

1/2 c Water

1 1/2 ts Vanilla

1/2 ts Salt

3 Egg whites

CAKE: Preheat oven to 350~F. Sift dry ingredients together. Add butter and milk, beat 2 minutes at medium speed on electric mixer. Add almond extract and egg whites, beat 2 minutes more. Bake in two 9" layer pans for 35-40 minutes.

ORANGE FILLING: Mix ingredients togethre in a saucepan and bring to a rolling boil for 1 minute, stirring constantly. Chill before using. FROSTING: Mix thoroughly in a saucepan and place over heat. Stir constantly until sugar dissolves. Wipe crystals from sides of pan as necessar. Boil without stirring to 244-246~F or a frim ball stage. Pour syrup slowly into stiffly beaten egg whites. Add vanilla. Beat until frosting reaches desired spreading consistency. Margaret Garland DFYX18A Source: Prize Winning Recipes from the State Fair of Texas, 1976.
-