Cake: Preheat the oven to 180 °C and grease two 20cm cake tins. Beat the eggs until foaming, then add the sugar by the spoonful, beating until mixture is thick and pale. Bring the juice, oil and water to boil and leave to cool.
Sift the cake flour and salt over the egg mixture and fold in. Sprinkle the baking powder on top. Pour the orange juice micture over and mix.
Turn the batter into the tins and bake for 20-25 minutes or until a testing skewer inserted into the centre of the cake, comes out clean.
Filling: Heat the water, sugar and juice. Blend the custard powder with a little cold milk to form a paste, stir in a little of the hot micture and return to the saucepan.
Bring to boil and simmer until thick and done. Remove from the heat and stir in the butter and salt. Leave to cool. Beat in the whipped cream.
Halve each cake layer horizontally and sandwich the four halves together with the filling. Cover the cake with the rest of the filling and sprinkle with toasted coconut.
Makes 1 large cake.
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