INSTRUCTIONS
For the cake:
- Prepare cake mix according to package directions with TWO changes: 1) add the zest of one orange to the batter before mixing AND 2) replace half of the water with orange juice. For example, if the directions call for 1 cup of water, use ½ cup of orange juice and ½ cup of water in place of 1 cup of water.
- Bake the cakes according to package directions for two 9-inch cake pans and let cool. Run a knife along the edges of the pans, and remove the cakes from the pans.
For the cream cheese frosting:
- Place the softened cream cheese and softened butter in a large bowl. Mix on medium with a hand mixer until light and fluffy (about 2 minutes).
- Mix in the orange zest and orange juice.
- Add 1 cup of powdered sugar, mix until combined, and repeat with the remaining powdered sugar.
- Place one cooled cake layer on a cake plate or serving platter. Top with approximately three-quarters cup of frosting and spread evenly across the cake.
- Place the other cooled cake layer on top, and cover the top and sides with the remaining frosting.
- Sprinkle the coconut over the top and sides of the cake, using your palm to help the coconut adhere to the sides of the cake.
- Cut cake into slices and serve. Refrigerate any remaining cake in a covered container.
NOTES
I used Pillsbury white cake mix, which called for 3 eggs, one half cup of oil, and 1 cup of water to make the cake. I substituted one-half cup of orange juice and one-half cup of water for the water.