1 c. fresh orange juice, strained rind of 1 orange, finely chopped
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
6 eggs
1 c. butter
2 c. sugar

Mix juice and rind; set aside. Stir together flour, baking powder and salt; set aside. Separate eggs. Beat whites until stiff. Cream butter, sugar and egg yolks; beat well. Add flour mixture and juice alternately; blend well. Fold in egg whites with a wooden spoon. Divide batter into 4 round cake pans, oiled and wax paper lined. Bake at 350 degrees for 30 minutes.

ORANGE FILLING:

3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1 c. orange juice, strained
1/2 orange rind, finely chopped
2 tbsp. lemon juice
1 egg, slightly beaten
1 tbsp. butter, softened

In top of double boiler mix sugar, cornstarch, salt, orange juice, rind and lemon juice. Cook over hot water until thick, about 10 minutes. Add small amount of hot mixture to egg then stir into balance of hot mixture. Cook 3 minutes longer, remove from heat. Stir in butter.

ORANGE ICING:

1/3 c. butter, softened
1 lb. powdered sugar, sifted
5 tbsp. orange juice
1 can (4 oz.) coconut

Beat butter, sugar and juice until smooth and creamy. Stir in coconut. Put on top and sides of cake.