Directions

• Let egg whites stand at room temperature for 30 minutes. In a large
• bowl, cream butter and sugar. Beat in the sour cream and vanilla.
• Combine the flour, baking powder, salt and baking soda; add to
• creamed mixture alternately with orange juice. In another large
• bowl, beat egg whites until stiff peaks form; fold into batter.
• Pour into two greased and floured 9-in. round baking pans. Bake at
• 350° for 35-40 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool
• completely.
• For filling, combine sugar and flour in a saucepan. Gradually stir in
• orange juice and butter until smooth. Cook and stir over medium-high
• heat until thickened and bubbly. Reduce heat; cook and stir 2
• minutes longer. Remove from the heat. Stir a small amount of hot
• filling into egg yolks; return all to pan, stirring constantly.
• Bring to a gentle boil; cook and stir 2 minutes longer. Remove from
• the heat; stir in the pecans and coconut. Cool to room temperature
• without stirring.
• For frosting, combine flour and orange juice in a saucepan until
• smooth. Bring to a boil over medium heat; cook and stir for 2
• minutes or until thickened. Cool to room temperature. In another
• large bowl, cream the butter, shortening and sugar. Beat in vanilla
• and salt. Add cooled orange juice mixture; beat for 5 minutes or
• until fluffy.
• Split each cake into two horizontal layers; place one on a serving
• plate. Spread with a third of the filling. Repeat layers twice. Top
• with remaining cake layer. Frost top and sides of cake. Garnish with
• candied fruit if desired. Yield: 12-16 servings.