Holiday Coconut Cake

• 2 cups shredded coconut, divided (Kosher for Passover)
• 1/2 cup walnut pieces
• 2/3 cup matzo meal
• 1/4 cup potato starch
• 6 eggs, separated
• 1 cup sugar
• 2 Tbsp. orange juice
• 1 tsp. grated orange zest Safeway 1 lb For $0.79 thru 02/09
• 1/4 tsp. salt
• 1 tub ( 8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 can (8 oz.) crushed pineapple in juice, drained

1. Place 1/2 cup of the coconut and walnuts in food processor container fitted with steel blade; cover.
2. Process until finely ground; set aside.
3. Mix matzo meal and potato starch; set aside.
4. Beat egg yolks in large mixing bowl with electric mixer on medium speed.
5. Gradually add sugar, beating until thick and light in color, about 5 minutes.
6. Blend in orange juice and matzo meal mixture.
7. Gently fold in coconut-nut mixture and orange peel.
8. Beat egg whites and salt in another bowl until stiff but not dry.
9. Fold a small amount of the egg whites into batter; gently fold in remaining egg whites.
10. Divide batter between 2 greased and floured 9-inch layer pans.
11. Bake at 350F for 25 to 30 minutes or until toothpick inserted in center comes out clean.
12. Cool 10 minutes; remove from pans.
13. Cool completely on wire racks.
14. Spread about 1-1/2 cups of the whipped topping between layers; sprinkle with half of the pineapple and about 1/4 cup of the remaining coconut.
15. Frost with remaining whipped topping and sprinkle with remaining coconut.
16. Garnish with remaining pineapple.
17. Refrigerate at least 1 hour.
18. Store any leftover cake in refrigerator.

coconut, walnut pieces, matzo meal, potato starch, eggs, sugar, orange juice, salt, pineapple

Taken from www.kraftrecipes.com/recipes/holiday-coconut-cake-50139.aspx (may not work)