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Orange Whipped Cream Cake with Coconut Frosting


For the cake:
1 package instant coconut pudding mix
1 package cake mix
1 cup water
4 large eggs
1/3 cup sunflower oil

For the Filling:
2 tablespoons white sugar
12 ounces heavy cream
16 ounces orange, peeled, filleted
1 teaspoon vanilla extract

For the Frosting:
7 ounces flaked, sweetened, coconut
1 teaspoon vanilla extract
1/2 cup  white sugar
3 cups heavy cream


Preheat oven to 350 degrees F. Grease the 9 inch cake pan.  In a large bowl combine pudding, cake mix, oil and eggs. Beat for 2 minutes. pour the mixture into a baking pan, insert into oven and bake for 25 minutes or until knife inserted in the cake comes out clean. Remove form oven, let it cool down ant place the cake on a working area. With the long sharp knife cut the cake into a three round pieces.

To make the filling, whip the cream in a large bowl, add in vanilla and sugar and whip few minutes more. Stir in the orange and set aside.

Place first crust on serving dish. Spoon half of the filling on bottom crust and layer it with a knife. place second crust on top. Spoon remaining filling on middle crust and layer again. Finish with the top crust.

To make a frosting, whip the frosting cream in a large bowl. Add in vanilla and sugar and whip until well blended. Coat the cake with mixture and coat entire cake with coconut flakes. Leave it in refrigerator for 2 hours.


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