1 pkg. (9 oz.) yellow cake mix
1 egg
1 tsp. grated orange rind
1/4 c. orange juice
1/4 c. water
1/2 c. finely chopped walnuts
Walnut halves or lg. pieces

Measure cake mix, egg, orange rind, juice and water into small mixing bowl. Beat four minutes on mixer at medium speed, or beat vigorously with a spoon. Fold in walnuts.

Spoon batter into greased and floured fluted molds or large muffin pans. Bake at 350 degrees 15 to 20 minutes or until tests done. When done, turn out upside-down on cake rack to cool. Spoon a little orange syrup over each cake.

When ready to serve, decorate each cake with a small fluff of whipped cream and a walnut half or with large walnuts pieces. Serve with coconut custard sauce. Makes six servings.

ORANGE SYRUP:

Heat 1/4 cup orange juice, 2 tablespoons granulated sugar and 1/2 teaspoon vanilla flavoring in a small saucepan until liquid comes to a boil. Simmer 2 or 3 minutes. Cool.

COCONUT CUSTARD SAUCE:

Beat:

2 egg yolks
1/2 c. sifted powdered sugar
A few grains of salt
1 tsp. vanilla flavoring

Beat until thick and lemon colored. Beat 1/2 cup whipping cream until stiff. Save out just enough to lightly top each cake. Fold remainder into sauce along with 1/3 cup shredded coconut. Coconut may be lightly toasted, if desired.