Sunshine Cake Recipe

 Cream butter or shortening with sugar. Add egg yolks and orange rind; mix well.
Combine sifted flour with salt and baking powder. Alternate adding flour mixture and orange juice and water to the creamed mixture in several additions, mixing well each time, but do not over beat.

Beat egg whites until stiff. Fold egg whites and coconut into batter. Pour into prepared pans and bake until cake springs back when lightly touched and is light golden brown. Cool.

Filling,
 Mix sugar and flour (or cornstarch) in top of a double boiler (or bowl set over pan of simmering water). Stir in orange juice, lemon juice, water and egg yolks. Cook over simmering water, stirring constantly, until thick, about 10 minutes. Remove from heat, add butter and orange rind and stir until butter is incorporated. Cool to room temperature, then chill.

Spread chilled filling on two layers of the cooled cake, stacking to form a three-layer cake.

Orange Icing
Place butter and milk in double boiler over simmering water until butter is melted. In a separate large bowl, place sugar. Very gradually pour milk mixture over sugar, mixing well, until a smooth, spreading consistency is reached. Add rind and lemon extract (or juice). If icing gets too stiff, add a little warm water. When proper consistency is reached, spread over top and sides of cake.