3 c. grated coconut
1 tbsp. grated orange rind
2 tbsp. orange juice
2 tbsp. orange pulp
2 tbsp. sugar
4 eggs
2 c. sugar
2 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1 c. hot milk
1/2 tsp. almond extract
Frosting (recipe follows)
Orange slices

Combine first 5 ingredients; stir well. Refrigerate overnight in an airtight container. Combine eggs in a large mixing bowl, beating until frothy. Gradually add sugar, beating until thick and lemon colored. Sift flour, baking powder and salt together; add to egg mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring.

Pour batter into 3 waxed paper-lined and greased 8 inch round cake pans. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes; remove from pans and let cool completely.

Spread frosting between layers and sprinkle each with 3/4 cup coconut-orange mixture. Spread remaining frosting on top and sides of cake. Top with remaining coconut-orange mixture and garnish with orange slices. Refrigerate until serving time. Yield: One 3 layer cake.

FROSTING:

1 1/2 c. sugar
1/2 c. water
2 egg whites
1 tsp. vanilla extract

Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240 degrees).

Beat egg whites (at room temperature) until foamy. While beating at medium speed of electric mixer, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed and continue beating until stiff peaks form and frosting is thick enough to spread. Stir in vanilla; beat until just blended. Yield: Enough for one 3 layer cake.