2 1/4 c. flour
2 1/2 tsp. baking powder
1/8 tsp. salt
1/2 c. butter
1 1/2 c. sugar
1 tsp. vanilla
2 eggs
1 c. milk
2-4 tsp. orange zest

Preheat oven to 350 degrees. Bake cake for 25-30 minutes. Two 9 inch cake pans, wax paper bottoms, grease and flour.

Combine flour, salt and baking soda (set aside). In large bowl, mix butter until creamy. Add sugar, eggs and vanilla. Alternately add flour and milk, start and end with flour. Stir in orange zest. Divide evenly in pans. Bake for 25-30 minutes, test for doneness. Cool 5 minutes. Transfer to wire rack.

FROSTING:

1/2 c. butter
1 1/2 lb. powdered sugar
4-5 tbsp. milk
1/2 tsp. rum extract

Mix butter until creamy, gradually add sugar, milk and rum extract until smooth. Add more milk if necessary for spreading consistency.

Assembly: Invert 1 layer on plate cover with frosting, top with second layer and frost sides and top. Press 2 cups of toasted coconut on sides and top. Garnish with four 1/4 inch slices of orange (cut to center and with half twist on center of cake).