• 170g softened butter

  • 3/4 cup sugar

  • 4 well-beaten egg yolks

  • 1 tablespoon grated orange rind

  • 1 and 1/3 cup flour

  • 2 teaspoons baking powder

  • 4 tablespoons powdered milk (I think)

  • 1/4 teaspoon salt (I think)

  • 1/4 cup orange juice (I think)

For the filling:

  • 3 egg whites

  • 1/4 teaspoon cream of tartar

  • 3/4 cup sugar

  • 2 tablespoons desiccated coconut

Hawaiian Wonder Filled Cake

Method

Cream together butter and sugar. Add egg yolks and orange rind and beat.

Sift together flour, baking powder, powdered milk, and salt, and add alternately to wet mix with orange juice, continually mixing.

Divide mix into 2 8” cake tins.

No instructions for baking, so give 20 minutes at 180°C a go.

No instructions for the filling either, so I’ve done some research, and these look like the ingredients for a Swiss buttercream. Here is an untested method, someday I will make this and refine the instructions for you!

Place the egg whites, sugar, and cream of tartar in a heatproof glass or metal bowl. Set the bowl over a saucepan of simmering water (ensure the bottom of the bowl doesn't touch the water).

Whisk constantly by hand for about 3-5 minutes. You’re looking for the sugar to completely dissolve. If you rub a bit of the mixture between your fingers and it feels smooth (not gritty), you’re good to go.

Remove the bowl from the heat. Using a hand mixer or stand mixer, beat the mixture on high speed.

It will transform from a clear syrup into a thick, snowy white fluff. Keep going until you have stiff, glossy peaks and the bowl feels cool to the touch.

Gently fold in the desiccated coconut. Don't over-mix!

Sandwich between the two cooled cake layers and serve.