1/3 c. butter
1/3 c. shortening
1 1/2 c. sugar
2 tsp. grated orange rind
3 eggs
2 1/2 c. sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1 c. orange juice, fresh

Cream butter, sugar, shortening and orange rind. Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt. Add to creamed mixture alternately with orange juice.

Pour batter into 3 greased and lined 9 inch round cake pans. Bake at 350 degrees for 25 minutes. Fill layers with orange filling. Note: Use only fresh orange juice.

ORANGE FILLING:

2/3 c. sugar
3 tbsp. flour
1 c. orange juice
2 egg yolks, beaten
2 tbsp. butter

Mix sugar and flour in saucepan, add orange juice and egg yolks. Bring to a boil over medium heat, stirring constantly. Cook for 1 minute. Add butter, stir well. Cool before using. Fill layers of cake with filling.

SEVEN MINUTE FROSTING:

2 egg whites
1 tbsp. light corn syrup
5 tbsp. water
1 1/2 c. sugar
1/4 tsp. cream of tartar
1 tsp. vanilla
1 (3 1/2 oz.) can flaked coconut
1 orange, sectioned

Combine egg whites, corn syrup, water, sugar and cream of tartar in top of double boiler. Beat 1 minute at high speed to blend. Place over boiling water and beat until mixture forms peaks when beater is raised, about 7 minutes. Remove from boiling water. Add vanilla and continue beating until thick enough to spread. Frost top and sides of cake. Sprinkle top and sides of cake with coconut. Place orange sections pinwheel fashion in center of cake.