Coconut Orange Cake
|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)|
In mixing bowl combine cake mix, milk, 2 egg whites, and orange juice concentrate.
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.
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 mg118%
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