Grand Marnier and Coconut Cake

**FILLING**
2 oranges
6 egg yolks
2/3 cup sugar
1/2 cup cornstarch
1/4 cup butter or margarine, cut into pieces

**CAKE**
1 (18.25-oz.) pkg. white cake mix preferably

Duncan Hines
4 egg whites
1/3 cup orange flavored liqueur, such as Grand Marnier, or water
2 tbsp. oil
1 1/2 cups heavy cream
2 tbsp. confectioner's sugar
3/4 cup sweetened flaked coconut
Edible flowers, optional

FILLING:
Grate zest of oranges and squeeze enough juice to make 2/3 cup. Lightly beat yolks. In pot combine sugar and cornstarch. Stir in 1 1/2 cups water until smooth. Over medium-high heat cook, stirring, until mixture thickens, 5-6 minutes. Beat 3/4 cup hot sugar mixture into yolks; stir mixture back into pot. Bring to boil, stirring; cook 2-3 minutes until very thick. Remove from heat; stir in orange juice, butter and zest. Pour into bowl. Press plastic wrap against surface. Refrigerate until completely cooled, about 3 hours.

CAKE:
Preheat oven to 350� F. Butter and flour 2 8-in. round cake pans.

With mixer at low speed beat cake mix, egg whites, 1 cup water, liqueur and oil, 30 seconds. Increase speed to medium; beat 2 minutes. Divide batter between pans. Bake 33-36 minutes or until toothpick inserted into centers comes out clean. Cool on racks 15 minutes. Remove from pans; cool completely on racks.

At high speed beat cream and confectioner's sugar until soft peaks form. Cut each cake in half horizontally. Place one layer on plate; spread with 1 cup filling. Repeat layering ending with last cake layer. Spread top and side of cake; press coconut onto cake. Garnish with flowers, if desired.

Makes 16 servings.

AUTHOR: DSredTX