preparation
Preheat oven to 350°. Combine dry cake mix, coconut, 1 tablespoon orange peel, evaporated milk, 1/3 cup orange juice, 3 eggs and oil in large mixer bowl. Mix cake as directed on package. Divide batter evenly in 2 layer pans; bake at 350° for 30 to 35 minutes. Cool in pans on racks 10 minutes. Remove from pans; cool completely on racks. Refrigerate for ease in splitting. For orange filling, beat 3 eggs until blended in saucepan. Stir in sugar, 3/4 cup orange juice and 1 tablespoon orange peel. Cook; stir over low heat until thick. Cool. Whip cream until stiff. Fold whipped cream, vanilla extract and almond extract into egg mixture. Split each layer into 2 thin layers. Spread filling between layers and on top of cake. Decorate with mandarin orange segments and toasted almonds, if desired. Refrigerate. |