HOLIDAY COCONUT CAKE

Holiday Coconut Cake image

Take one bite of this Holiday Coconut Cake to be transported to a warmer climate. Holiday Coconut Cake is rich with coconut, crushed pineapple and OJ.

Provided by My Food and Family

Categories Recipes

Time 2h30m

Yield 16 servings

Number Of Ingredients 10

Ingredients

2 cups BAKER'S ANGEL FLAKE Coconut, divided
1/2 cup walnuts
2/3 cup matzo meal
1/4 cup potato starch
6 eggs, separated
1 cup sugar
2 Tbsp. orange juice
1 tsp. orange zest
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 can (8 oz.) crushed pineapple in juice, drained

Steps:

Heat oven to 350°F.
Grease and flour 2 (9-inch) round pans; set aside. Process 1/2 cup coconut and nuts in food processor until finely ground; set aside.
Mix matzo meal and potato starch; set aside. Beat egg yolks in large bowl with mixer until blended. Gradually add sugar, beating until thick and lemon colored. Beat in orange juice and matzo meal mixture until blended. Gently stir in coconut mixture and orange zest.
Beat egg whites in separate bowl with mixer until stiff peaks form. Gently stir into batter. Pour into prepared pans.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely. Place 1 cake layer on serving plate; spread top with about 1-1/2 cups COOL WHIP. Sprinkle with half the pineapple and 1/4 cup of the remaining coconut. Cover with remaining cake layer. Frost cake top and sides with remaining COOL WHIP; sprinkle with remaining coconut. Garnish with remaining pineapple. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g