-------------------------WALDINE VAN GEFFEN VGHC42A------------------------- CAKE 2/3 c Butter or margarine; soft

1 1/3 c Sugar

2/3 c Fresh orange juice

3 tb Fresh lemon juice

1 ts Orange peel; grate

1 ts Lemon peel; grate

2 Eggs

2 c Cake flour

2 ts Baking powder

1 ts Salt

FROSTING 1 c Flaked coconut

1/4 c Sugar

2 tb Fresh orange juice

1 tb Fresh lemon juice

4 ts Orange peel; grate, divide

1 c Heavy cream; whip

CAKE-In a large mixing bowl, cream butter and sugar. Add juices and peel; mix well (mixture may appear curdled). Add eggs, 1 at a time, beating well after each addition. Sift flour with baking powder and salt; add to creamed mixture and mix well. Pour into 2 greased and floured 8" cake pans. Bake at 375~ for 25 to 30 minutes or until cake tests done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. FROSTING-Combine coconut, sugar, juices and 3 ts peel; mix well. Let stand for 10 to 15 minutes or until sugar is dissolved. Fold in whipped cream. Spread between cake layers and over the top. Sprinkle with remaining orange peel. Chill for at least 1 hour. Store in the fridge. Source: Taste of Home. -----