Orange Coconut Cake

This was the favorite cake of my Grandfather. Grandmother made it once a year for him at Christmas. At least we think this is it, Grandmother never used a recipe or a measuring cup or spoon in her life. Her daughters in law watched her make the recipes and reconstructed them as best as they could. 

Orange Coconut Cake

3/4 cup shortening
2 cups sugar
1 1/2 tsp grated orange rind
2 egg yolks well beaten
4 1/2 tsp baking powder
3 cups flour
1/2 tsp of baking soda
1/2 tsp salt
1/2 cup orange juice
3/4 cup water
1/2 cup shredded coconut
4 egg whites beaten stiff

Cream together the shortening, sugar, orange rind, and egg yolks. Sift together flour, baking powder, baking soda, and salt.
Add to the first ingredients with the orange juice and water. Beat just enough for a smooth batter. Blend in coconut and egg whites. Pour into greased and floured cake pans. Bake at 350F for 30 minutes. Cool and frost.

Orange Frosting
1 pound confectioners sugar
2 T flour
4 T cornstarch
4 egg yolks well beaten
1/2 tsp salt
1/2 cup orange juice
3 T lemon juice
1/4 cup water
2 T of butter to maybe a half stick of butter
rind of 1 orange grated
shredded coconut

Mix flour, cornstarch, egg yolks and salt in a double boiler until smooth. Add butter and orange rind. Cook over boiling water 20 minutes or until thick. Cool, spread between the layers and on top of the cake. Sprinkle with coconut on top and sides.

In the second edition of the family cook book somebody changed it and used an orange cake mix. Annie Maude never used a cake mix in her near 101 years. Hopefully this is the right recipe.