Italian Cream Cake
To make the orange filling, combine sugar and cornstarch in a 3 quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.
Cook while whisking constantly for 1 to 2 minutes or until mixture reaches a thick pudding like consistency. Remove from heat and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on filling and chill for at least 8 hours.
For the cake, beat shortening and butter at medium speed with mixer until fluffy. Gradually add sugar, beating after each addition. Add egg yolks, 1 at a time, blending after each addition. Add vanilla and beat once again until blended.
Combine flourand soda and add to the sugar mixture alternately with the buttermilk. Beat at low speed until blended after each addition.Stir in 1 cup coconut.
In another bowl, beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and flour 9 inch round cake pans. Bake at 350 degrees fro 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool on wire racks.
Spread 3/4 cup chilled orange filling between layers. Filling will be thick. Cover loosely with plastic wrap and refrigerate for 6 to 8 hours.
For the frosting, beat cream cheese, butter and vanilla at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth. Stir in toasted pecans.
Spread frosting on sides and top of cake. Store in the refrigerator