1-1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling
1 tub Betty Crocker Whipped Fluffy white ready-to-spread frosting
1/2 cup flaked coconut
2. Beat cake mix, water, oil and egg whites in large bowl on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pans.
3. Bake 8-inch pans 27-32 minutes, 9-inch pans 23-28 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2-3 minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Fill layers with Orange-Coconut Filling. Frost side and top of cake with frosting. Sprinkle coconut over top. Store loosely covered.
1/4 cup sugar
2 tsp. cornstarch
1/3 cup water
1 tsp. grated orange peel
2 tsp. orange juice
2 tbsp. flaked coconut
1. Mix sugar and cornstarch in small microwaveable bowl. Gradually stir in water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in coconut; cool.