This orange cake recipe makes a tasty two layer tangy orange cake that is covered in fluffy marshmallow frosting and sprinkled with shredded coconut.
Preheat oven to 350 degrees F.
Line 2 9 inch round cake pans with parchment paper and grease the parchment paper with butter.
Using an electric mixer, and a large mixing bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time. Beat in the orange peel. Beat for 2 minutes until well combined.
In another bowl combine the flour, orange gelatin, baking powder, and salt.
Beat into the creamed mixture in increments,alternating with the orange juice and milk beating well with each addition.
Divide the batter into the two prepared cake pans.
Place into the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Remove from the oven to cooling racks. Let sit for 10 minutes, then place the cakes directly onto the racks and peel off the parchment paper.
Let cool completely, before frosting.
Seven Minute Frosting
Either use a double boiler or a heat proof dish that you can place over a saucepan of boiling water.
Combine all the ingredients except the vanilla into the oven proof bowl.
Place the bowl over the boiling water.
Beat constantly, using an electric mixer until the frosting forms stiff but moist peaks.
This will take anywhere between 4-10 minutes.
Once you have reached the desired consistency, remove from the heat and fold in the vanilla.
Frost you cake right away while it is fluffy. This frosting stiffens as it sits.
Place one layer of cake onto the cakeplate.
Put a layer of frosting, then place the cake top and frost the tops and sides.
Sprinkle on the shredded coconut.