Holiday Coconut Cake

Ingredients

• 6  eggs separated
• 2 cups baker's angel flake coconut divided
• 0.7 cup matzo meal 
• 2 Tbsp orange juice 
• 1 tsp orange zest 
• 8 oz pineapple in juice crushed drained canned
• 0.3 cup potato flour 
• 1 cup sugar 
• 0.5 cup planters walnuts 
• 8 oz cool whip whipped topping divided thawed

Equipment

• food processor
• bowl
• oven
• blender
• toothpicks

Directions

1. Heat oven to 350F.
2. Grease and flour 2 (9-inch) round pans; set aside. Process 1/2 cup coconut and nuts in food processor until finely ground; set aside.
3. Mix matzo meal and potato starch; set aside. Beat egg yolks in large bowl with mixer until blended. Gradually add sugar, beating until thick and lemon colored. Beat in orange juice and matzo meal mixture until blended. Gently stir in coconut mixture and orange zest.
4. Beat egg whites in separate bowl with mixer until stiff peaks form. Gently stir into batter.
5. Pour into prepared pans.
6. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
7. Place 1 cake layer on serving plate; spread top with about 1-1/2 cups COOL WHIP.
8. Sprinkle with half the pineapple and 1/4 cup of the remaining coconut. Cover with remaining cake layer. Frost cake top and sides with remaining COOL WHIP; sprinkle with remaining coconut.
9. Garnish with remaining pineapple. Refrigerate at least 1 hour before serving.