1 (18 ounce) package orange cake mix
1 (19 ounce) can sweetened condensed milk
1 (2.3 ounce) package instant vanilla pudding mix
1 (10 ounce) package unsalted butter
2 egg yolks
1 (16 ounce) can cream cheese
1 (1.25 ounce) package instant vanilla pudding mix
1 cup white sugar
1/2 cup all-purpose flour
3 egg whites
1/4 cup orange nectar
1/2 cup white sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1/2 cup flaked coconut
1 cup chopped pecans
1/2 cup confectioners' sugar
1/3 cup divided unsweetened cocoa powder
1 cup chopped pecans
1 tablespoon butter
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine cake mix, condensed milk, pudding mix and butter. Beat until smooth. Fold in the egg yolks, cream cheese and vanilla. Stir in the dry ingredients until just moist. Spread batter evenly into prepared pan.
Bake for 17 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 5 minutes before removing from the pan.
To make the icing: In a medium bowl, stir together 1/2 cup of sugar, flour, 3 egg whites, 1/4 cup orange nectar and 1/2 cup white sugar. Beat until just light. Fold in the whipped cream. Stir in the coconut and pecans. Spread over cooled cake.
To make the filling: In a medium bowl, stir together chocolate chips and 1/2 cup of sugar until smooth. Fold in the whipped cream, then the lumps of vanilla, then the chocolate chips. Spread over cooled cake.
To make the filling: In a medium saucepan, stir together 1/2 cup of sugar, 3 egg whites and 1/4 cup orange nectar. Bring to a boil, then reduce heat and simmer until thickened, about 1 minute. Spoon mixture into cooled cake batter; chill until set. Fold in whipped cream and nuts.