2 cups white sugar
2/3 cup vegetable oil
2 eggs
3 cups all-purpose flour
1/2 teaspoon orange zest
1/2 cup vegetable oil
4 cups milk
1 cup flaked coconut
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (3 ounce) panes of a 9-inch springform pan. Stir together the sugar, oil, eggs, and flour. Place flour in a shallow dish or bowl to dip the mixture in.
Sprinkle coconut in bottom of pan. Pour half the orange juice mixture over coconut. Pour fruit mixture over top layer of coconut. Pour remaining orange juice over fruit mixture.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan juices. Pour remaining orange juice over cake while still hot. Cool completely. Remove from pan and cut into 1 inch squares.
Generously sprinkle cake with remaining orange zest. Remove and spread over orange cake. Refrigerate until serving time. Cut into 2 inch squares. Garnish with additional nuts or cherry juice and nutmeg.
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