In a large mixing bowl, cream butter and sugar. Add juices and peel; mix well (mixture may appear curdled). Add eggs, one at a time, beating well after each addition. Sift flour with baking powder and salt; add to creamed mixture and mix well.
Pour into two greased and floured 8-inch baking pans. Bake at 375 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
For frosting, combine coconut, sugar, juices and 3 teaspoons peel; mix well. Let stand for 10-15 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 refrigerator.
Yield- 10-12 servings.
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