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

Cream butter and sugar until fluffy; add eggs, one at a time, beating well after each. Add flavorings. Beat 2 minutes on high speed of mixer. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating on low speed for 1 minute.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes. Cool in pan 8 minutes; remove from pans and cool completely.

ORANGE FILLING:

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

Combine sugar, cornstarch, and salt in a small saucepan; gradually stir in fruit juices and water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Slowly stir a small amount of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Boil 1 minute longer, stirring constantly. Remove from heat and stir in orange rind. Let cool.

Spread orange filling between layers of cake. Spread top and sides of cake with divinity frosting. Sprinkle with coconut.

DIVINITY FROSTING:

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

Combine sugar, cream of tartar and water in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook without stirring until candy thermometer reaches 240 or until mixture drips in two places at once from a spoon.

Beat egg whites until soft peaks form. Continue to beat egg whites while slowly pouring in hot sugar mixture. Add vanilla. Spread on cake. Sprinkle cake with coconut.