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Orange Coconut Cake
1 2/3 cup sugar
2/3 cup butter
2 1/2 cup sifted flour
1 tsp. salt
4 tsp. baking powder
1 1/4 cup milk, divided
5 egg whites, unbeaten
1 tsp. vanilla
1/3 cup frozen orange juice concentrate, thawed
2/3 cup flaked coconut
Cream sugar and butter. Combine flour, salt and baking powder and add to creamed mixture along with 3/4 cup of the milk. Add egg whites, remaining milk, vanilla and orange juice and coconut. Blend for 2 minutes in an electric mixer. Pour into 2 greased 9-inch round cake pans. Bake at 350 degrees for 30 minutes or until done. Cool completely. Fill and Frost with Orange Frosting.
Orange Frosting
1/2 cup butter, softened
1 tablespoon grated orange rind
3 1/2 cups confectioners sugar
1/4 to 1/3 cups orange juice
Beat butter and orange rind at medium speed with an electric mixer until creamy. Gradually add confectioners sugar alternately with orange juice, beating until spreading consistency.
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From Helen's Kitchen
Baker's Best