Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add
• vanilla. Combine the flour, baking soda, baking powder and salt; add
• to creamed mixture alternately with buttermilk, beating well after
• each addition. In another large bowl and with clean beaters, beat
• egg whites on high speed until stiff peaks form; gently fold into
• batter.
• Pour into three greased and floured 9-in. round baking pans. Bake at
• 350° for 25-30 minutes or until a toothpick comes out clean.
• Cool for 10 minutes; Remove from pans to wire racks to cool
• completely.
• In a large saucepan, combine sugar and cornstarch. Gradually stir in
• orange juice 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 eggs;
• return all to pan, stirring constantly. Bring to a gentle boil; cook
• and stir 2 minutes longer. Remove from the heat. Gently stir in the
• butter, orange peel and extract. Cool to room temperature without
• stirring. Cover and refrigerate.
• For frosting, in a large heavy saucepan, combine the sugar, egg
• whites, water, salt and cream of tartar over low heat or double
• boiler over simmering water. With a portable mixer, beat on low
• speed for 1 minute. Continue beating on low over low heat until
• frosting reaches 160°, about 12 minutes. Pour into the bowl of a
• heavy-duty stand mixer; add vanilla. Beat on high until frosting
• forms stiff peaks, about 7 minutes.
• Split each cake into two horizontal layers. Place bottom layer on a
• serving plate; spread with 1/3 cup filling. Repeat four more times.
• Top with remaining cake layer. Spread frosting over top and sides of
• cake. Sprinkle with coconut. Store in the refrigerator. Yield: 12-14
• servings.