1 c. butter
4 eggs
3 c. cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2 c. sugar
1 tsp. butter flavor
1 tsp. vanilla
1 c. milk
1/2 c. coconut

Cream butter and sugar. Add flavorings, add eggs one at a time, add dry ingredients alternately with milk. Fold in coconut. Bake in 3 (9 inch) pans 350 degrees for 20-25 minutes. Cool. Recipe for filling and frosting follows.

ORANGE FILLING:

3 tbsp. cornstarch
1/4 tsp. salt
1/4 c. lemon juice
1 tbsp. orange rind
1 c. sugar
3/4 c. orange juice
1/2 c. water
3 egg yolks (beaten)

Combine sugar, cornstarch and salt in small saucepan. Gradually stir in juice and water. Cook over medium heat until thickened. Slowly stir hot mixture into egg yolks, stirring constantly. Then boil one minute. Remove from heat. Stir in orange rind. Let cool and frost between layers.

DIVINITY FROSTING:

1 1/2 c. sugar
1/2 tsp. cream of tartar
1/2 tsp. vanilla
1/2 c. water
3 egg whites

Combine sugar, water and cream of tartar in heavy saucepan. Cook over medium heat stirring constantly until mixture cooks clear. Cook without stirring to 240 degrees. Beat egg whites. Slowly add syrup mixture to egg whites beating. Add vanilla and continue beating until peaks form. Frost top and sides of cake.