Coconut Orange Cake
1 package (2 layer size) white cake mix
1 cup milk
3 oz can frozen orange juice concentrate (1/3 cup)
½ cup flaked coconut
1 cup sugar
1/3 cup water
¼ tsp cream of tartar
1 tsp vanilla
Preheat oven to 350 degrees F. Grease and Flour two 9-1/2 x 1-1/2 inch round cake pans.
In a mixing bowl combine cake mix, milk, 2 egg whites, and orange juice concentrate. Beat 4 minutes on medium speed of electric mixer, scraping sides of bowl often. Fold in flaked coconut. Pour into prepared cake pans. Bake for 18-20 minutes or until they test done. Cool in pan 10 minutes remove to wire rack to finish cooling.
In sauce prepare syrup by combining sugar, water, cream of tartar, and salt. Bring to a boil; stirring until sugar dissolves. In a small mixing bowl slowly add syrup to 2 unbeaten egg whites. Beat the syrup mixture till stiff peaks form, about 5 minutes. Beat in vanilla.
Assemble cake on serving plate, spread ¼ of frosting on layer, cover with last layer and spread remaining frosting onto top and sides of cake. If desired, decorate top of cake by sprinkling with tinted flaked coconut.