- 1 cup butter
- 2 cup sugar
- 4 eggs
- 1 tsp. butter flavoring
- 1 tsp. vanilla
- 3 cup cake flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk
- 1/2 cup flaked coconut

 Orange filling:
- 1 cup sugar, 3 tbsp. cornstarch,  1/4 tsp. salt,  3/4 cup
orange juice

- 1/4 cup lemon juice,  1/2 cup water,  3 egg yolks, 1 tbsp.
orange rind

Divinity frosting:

- 1 1/2 cup sugar
- 1/2 tsp. cream of tartar
- 3 egg whites
- 1/2 tsp. vanilla extract
- Candy

1. Mix together the butter, sugar, eggs, flavorings, flour,
baking powder and salt slowly. Stir the mixture until smooth
after each ingredient is added. Add milk and continue blending
the mixture.

2. Pour the batter into 3 greased cake pans. Bake the cake for 20
minutes at 350 degrees F, or until the cake passes the toothpick
test.

3.Let the cake cool in the pans for 10 minutes. Pop the cakes
onto wire racks to complete the cooling process. Do not ice the
cakes before they are completely cool. If the cake's center is
even a little bit warm, it will melt the frosting. If you can't
wait to frost the cakes, place them in the freezer for about 10
minutes to cool them quickly.

4. Make the orange filling. Mix together all of the ingredients,
except for the eggs and orange rind, in a non-stick pan over
medium heat. Stir the mixture constantly until it boils for 1
minute. Add the remaining ingredients until the mixture is
smooth. Allow the filling to cool.

5.Mix together the divinity frosting. Stir the sugar, cream of
tartar, water, egg whites and vanilla extract together in a bowl. 
Use a mixer to make the frosting creamy.

6.Assemble the cake. Pour the orange filling between the cake
layers. Ice the entire cake with divinity frosting and sprinkle
the top with coconut.