MB Article - Georgia Cooking - Orange Coconut Cake
1 (18.25 – ounce) white cake mix
1 teaspoon orange extract
2 cups sugar
1 cup evaporated milk
2 Tablespoons white corn syrup
2 Tablespoons margarine or butter
1 cup orange juice
1 teaspoon orange extract
1 (7-ounce) bag flaked coconut
Prepare cake mix according to package directions; stir in 1 teaspoon orange extract. Bake in 2 (8-inch) layers. Remove from the oven; cool completely.
Combine sugar, milk, corn syrup and margarine in large saucepan. Stir to combine; cook over medium heat until mixtures boils. Reduce heat and boil slowly for 2 minutes. Add orange juice and extract. Return to boil. Remove from heat and stir in half of the coconut.
Place cake layer on serving plate. Spoon 1/3 of the mixture over the cake layer. After the mixture soaks into the cake layer, add second layer, spooning 1/3 mixture over the layer. Add remaining coconut to the remaining orange mixture. Spoon on top and drizzle mixture over sides of cake. Sprinkle with any remaining coconut.
Minnie L. Tiller
Testing note: This cake actually gets better as it stands. If you make it when the weather is hot, you may want to refrigerate—it makes a great ice box cake.
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