1 box (2-layer size)white cake mix
1 cup water
1/3 cup canola oil
4 large egg whites
1/4 cup frozen orange juice concentrate, thawed
Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pans; set aside.
In a large bowl combine the cake mix, water, oil, and eggs on low-speed of electric mixer until all the cake mix is moistened. Increase speed to high and beat for two minutes. Remove 1 1/2 cups of the batter to a small bowl. Divide the remaining batter evenly between the two prepared cake pans. Add the orange juice concentrate to the 1 1/2 cups of reserved batter and mix in well. Spoon the orange batter over the white batter and use spoon to swirl lightly to marble.
Bake at 350 degrees for 25 to 35 minutes or until the cakes spring back when lightly touched in the center. Cool in the pans for 15 minutes then remove to wire racks to cool completely.
1 cup flaked coconut
1 teaspoon granulated sugar
2 tablespoons water
1 tablespoon frozen orange juice concentrate, thawed
Combine the coconut, sugar, water, and juice concentrate in a small bowl. Spread the mixture over an ungreased cookie sheet and bake at 350 degrees for 10 to 12 minutes until light golden brown. Stir occasionally during baking; cool.
1 tub vanilla frosting
1 pkg (3-oz) cream cheese, softened
2 tablespoons frozen orange juice concentrate, thawed
2 teaspoons grated orange peel
In a small bowl, beat the frosting, cream cheese, juice concentrate and orange peel until smooth.
To assemble the cake: Place one of the cooled cake layers on cake plate. Place a half cup of the frosting over the top and smooth out evenly. Place the second layer over the frosting. Use the remaining frosting to frost the top and sides of the cake. Sprinkle 1/2 cup of the topping over the sides of the cake and the remaining over the top. Refrigerate at least an hour before serving. Keep cake stored in the refrigerator.
Yield: 16 servings
Per serving: 350 calories, 50 g carbs, 3 g protein, 16 g fat, 6 mg cholesterol, and 280 mg sodium