2 c. sugar
1/2 tsp. salt
1 c. semi-soft butter
4 eggs, separated
3 c. sifted flour
2 1/2 tsp. double action baking powder
1/2 c. orange juice
1/2 c. water

Cream sugar, salt and butter in large mixer bowl. Thoroughly beat egg yolks into cream mixture (one at a time) until light and fluffy. Sift together flour and baking powder. Add parts of flour, orange juice and water alternating to cream mixture. Blend well. Beat egg whites on high speed until stiff but not dry. Gently fold into batter. Put in 3 greased 9 inch pans. Bake 350 degrees, 25 to 30 minutes.

ICING:

1/4 c. cornstarch
1 c. milk
1 tsp. vanilla
1 c. soft butter
2 c. confectioners' sugar

Mix cornstarch and milk in pot and heat until it gets real thick - cool. In mixer beat butter. Add confectioners' sugar and vanilla. Little by little, add cooled thickening and keep beating until you get white fluffy icing. Add coconut if desired.