|8 inch cake layers||2|
|Pastry cream||1⁄2 Cup (8 tbs)|
|Bananas||2 , sliced|
|Oranges||2 , peeled wedges|
|Vanilla frosting||1 Cup (16 tbs), boiled|
|Shredded coconut||3⁄4 Cup (12 tbs)|
1. Cut a thin slice from the top of one of the cake layers to flatten it. Spread it with pastry cream. If desired, the cream may be seasoned to taste with kirsch.
2. Cover the pastry cream with half the banana slices and orange wedges. Top with the second cake layer and use a spatula to remove any pastry cream that may drip over the side of the cake.
3. Frost the top and sides of the cake with vanilla frosting and coat sides with the coconut.
4. Just before serving garnish the top symmetrically with the remaining banana slices and orange wedges.