Directions: |
Directions:Filling-Combine pineapple drained, orange juice and sugar. Cook over medium heat stirring constantly, until mixture thickens. 20- 30 minutes. Pour filling into a bowl and cover with wax paper. Refrigerate and cool completely, about one hour. Stir filling before using.
Cake- Heat oven to 350 degrees , grease and flour 3 9" round pans. Mix cake mix, water, oil and eggs until blended. Beat two minutes until batter is well combined and thickened. Fold in coconut , divide batter between the pans equally. Bake 18- 20 minutes or until done. Remove from oven and place on wire rack to cool. Place 1 cake layer right side up on a serving platter spread half of filling on layer up to one inch from cake edge. Place second layer right side up , on top of the filling. Spread the second layer with the remaining half of filling, spreading it up tp 1 inch from cake edge.
Top the two layers with the remaining layer, right side up, and spread frosting over entire cake. Press coconut all over the cake top and sides. Store cake in refrigerator covered.
Frosting_ Place the sugar , water and egg whites in a medium size heavy duty sauce pan . Cook over low heat, beating constantly with an electric mixer on high speed until soft peaks form, 2 -3 minutes ( may take 5 minutes) Remove pan from heat add marshmellow creme and beat until stiff peaks form about 2 minutes. Use at once. |
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