Pineapple And Orange Filling:
1 Can (8 oz.) Crushed Pineapple in juice, drained
1 Cup Orange Juice
1 Cup Sugar
1 pkg. White Cake Mix with Pudding
1 1/4 Cups Water
1/3 Cup Vegetable Oil
1 pkg.( 6 oz., 1 3/4 Cups) Frozen Unsweetened Grated Coconut, Thawed
1/2 Cup Sugar
2 TBSP. Water
2 Large Egg Whites
1 Jar (7 oz; 1 1/2 Cups) Marshmallow Creme
Garnish1 pkg.(6 oz;1 3/4 Cup) Frozen Unsweetened Grated Coconut, Thawed
Combine the pineapple, orang juice, and sugar in a medium size saucepan. Cook over medium heat, stirring constantly, until the mixture is thickened, 20 to 25 minutes. Pour the filling into a bowl and cover with plastic wrap. Refrigerate the filling so that it will cool completely, about 1 hour. Stir the filling before using it. Preheat oven to 350. Generously grease three 9- inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside. Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined and thickened. Fold in the coconut until it is well distributed. Divide the batter amoung the pans, smoothing it out with the spatual, and place them in teh oven; if your oven is not large enough, place two pans on the center rack and the third in the center of the highest rack. Bake the cakes until they spring back when lightly pressed with your finger and just start to pull away from the sides of the pans, 18 to 20 minutes. Be careful not to overbake the layer on the highest rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of the cakes and invert each onto a rack, then invert them again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes. Meanwhile, prepare the frosting:
Place the sugar, water, and egg whites in a medium size heavy saucepan. Cook over low heat, beating continuously with electric hand mixer on high speed until soft peaks form 2 to 3 minutes. Remove the pan from the heat. Add the marshmallow creme and beat mixture with mixer on high until stiff peaks form, 2 minutes more.
Place one cake layer, right side up, on a serving platter. Spread half of the filling, spreading the filling with a runner spatula up to 1 inch from the cake edge. Place the second cake layer, right side up, on top of the filling. Spread the second layer with the remaining half of the filling, spreading it up to 1 inch from the edge of the cake. Top the two layers with the remaining layer, right side up, and spread frosting on the top and sides fo the cake with clean smooth strokes. Garnish the cake generously with the coconut, pressing it around the sides and top of the cake. Slice and serve.