Moss Rose Cake

• 3 cups grated coconut
• 1 tablespoon grated orange rind
• 2 tablespoons orange juice
• 2 tablespoons orange pulp
• 2 tablespoons sugar
• 4 eggs
• 2 cups sugar
• 1 cup hot milk (140u0b0)
• 1/4 cup vegetable oil
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• Orange slices

1. Combine first 5 ingredients; stir well. Refrigerate overnight in an airtight container.
2. Combine eggs in a large mixing bowl, beating until frothy. Gradually add sugar, beating until thick and lemon colored.
3. Combine milk and oil. Sift flour, baking powder, and salt together; add to egg mixture alternately with milk mixture. Beat well after each addition. Stir in flavoring.
4. Pour batter into 3 waxed paper-lined and greased 8-inch round cake pans. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool layers in pans 10 minutes; remove from pans, and let cool completely.
5. Spread frosting between layers, and sprinkle each with 3/4 cup coconut-orange mixture. Spread remaining frosting on top and sides of cake. Top with remaining coconut-orange mixture, and garnish with orange slices. Refrigerate until serving time.

grated coconut, orange rind, orange juice, orange pulp, sugar, eggs, sugar, hot milk, vegetable oil, cake flour, baking powder, salt, almond, orange slices

Taken from www.myrecipes.com/recipe/moss-rose-cake (may not work)