---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 1 Servings
      Preheat oven to 350~. Grease three 8-inch round cake pans; sprinkle with
   enough granulated sugar to lightly coat bottoms and sides of pans. Combine
   flour, baking powder, baking soda, salt and spices in medium bowl; set
   aside. Beat butter in large bowl until creamy. Add 1/2 cup granulated sugar
   and brown sugar; beat until light and fluffy. Add eggs, one at a time,
   beating well after each addition. Blend in vanilla. Combine light cream and
   molasses in small bowl. Add flour mixture to egg mixture alternately with
   molasses mixture, beating well after each addition. Stir in coconut; pour
   evenly into prepared pans.
      Bake 20 minutes or until wooden pick inserted in centers comes out
   clean. Cool in pans on wire racks 10 minutes. Loosen edges; remove to racks
   to cool completely. To assemble, spread two layers with marmalade; stack on
   cake plate. Top with third layer. Frost with Creamy Orange Frosting.
   Refrigerate. Garnish, if desired.
      Creamy Orange Frosting.  Beat cream cheese in large bowl until creamy.
   Gradually add confectioners' sugar, beating until fluffy. Blend in orange
   extract. If necessary, add milk, 1 teaspoonful at a time, for a thinner
      Candied Orange Rose.  Combine sugar and water in medium saucepan. Bring
   to a boil over medium-high heat, stirring occasionally. Meanwhile, thinly
   peel orange with sharp knife, leaving as much membrane on orange as
   possible. Carefully roll up peel, starting at one short end; secure with
   wooden pick. Place on slotted spoon; add to hot sugar syrup. Reduce heat to
   low; simmer 5-10 minutes or until orange rind turns translucent. Remove
   from syrup; place on waxed paper-covered cookie sheet to cool. Remove
   wooden pick.
      Potpourri from Cooking Class Magazine, March 1993.