Recipe: Sunshine Cake with Orange Filling and Orange Icing - Kathy - Phoenix...could this be it?

SUNSHINE CAKE
Source: Winston-Salem Journal
From: Jackie Marsh

CAKE:
3/4 cup butter (softened) or shortening
2 cups sugar
2 egg yolks
3-1/4 cups sifted all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
2 teaspoons grated orange rind
1/2 cup orange juice
3/4 cup water
1/2 cup moist grated coconut
4 egg whites (reserve 2 yolks for filling)
FILLING:
1/2 cup sugar
6 tablespoons all-purpose flour or 3 tablespoons cornstarch
Pinch salt (optional)
1/2 cup orange juice
1 tablespoon lemon juice
1/2 cup water
2 egg yolks
1 tablespoon butter
1-1/2 teaspoons grated orange rind
ORANGE ICING:
1 1/2 tablespoons butter or margarine
1/4 cup milk
3/4 box confectioners' sugar (12 ounces), or more if needed
2 teaspoons grated orange rind
1/2 teaspoon lemon extract (or juice)
Pinch of salt (optional)

TO MAKE THE CAKE:
Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.

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 overbeat.

Beat egg whites until stiff. Fold egg whites and coconut into batter. Pour into prepared pans.

Bake until cake springs back when lightly touched and is light golden brown. Cool.

TO MAKE FILLING:
Mix sugar, flour (or cornstarch) and salt 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.

TO MAKE 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, lemon extract (or juice) and salt. If icing gets too stiff, add a little warm water. When proper consistency is reached, spread over top and sides of cake.