Preparation time: 20 minutes. Baking time: 25 to 30 minutes. Oven temperature: 375 degrees. Serves: 12. Calories: 437 each.

1/2 c. soft shortening
1 1/2 c. sugar
2 eggs
4 tsp. grated orange peel
2 1/2 c. sifted cake flour
3 tsp. baking powder
1 tsp. salt
1 c. milk

FILLNIG & FROSTING:

1/3 c. orange juice
3 tbsp. dark rum
1/2 c. strained apricot-pineapple preserves
1 1/2 c. whipping cream
1/4 c. powdered sugar
2 tbsp. dark rum
1 c. shredded coconut, toasted
Mandarin oranges, for garnish

CAKE:

1. Cream shortening. Gradually add sugar, creaming until light. Beat in eggs, 1 at a time. Add orange peel.

2. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition.

3. Turn into 2 greased and wax paper lined 9-inch layer pans.

4. Bake at 375 degrees for 25 to 30 minutes.

5. Cool on racks for 10 minutes. Turn out of pan, remove paper. Cool completely.

FROSTING:

1. Combine orange juice and 2 tablespoons rum. Prick cake with long-tined fork. Sprinkle with orange jcuie and rum. Spread with preserves.

2. Whip cream with powdered sugar. Add remaining rum when almost stiff. Mix 1/3 of the whipped cream with 1/3 cup coconut. Spread coconut cream on 1 layer. Top with other layer. Coat top and sides with whipped cream. Sprinkle with remaining coconut. Garnish with oranges.