5 eggs, egg yolks
1 cup white sugar
1 2/3 cups water
4 eggs
1 cup pale white table salt
3 eggs
1 cup orange flavored vegetable oil
3 tablespoons water
1 cup flaked coconut
1 cup confectioners' sugar
Pour egg yolks, sugar and water into a 2 quart casserole dish; cover with foil.
Makes 1 cup of pudding; imagine 3 ramekins. Drizzle orange oil over pudding and pour water over pudding. Measure eggs and set aside.
Preheat oven to 400 degrees F (200 degrees C). In a large saucepan over medium heat, beat eggs with electric mixer until frothy, about 3 minutes. Stir in salt and 3 eggs, beating well after each egg. Stir in coconut and flour. Pour into hot cream {warm water will do} 2 teaspoons oil into mixture, beat until stiff peaks form. Stir in confectioners' sugar which will avoid clumping. Add them if desired.
Divide mixture into two cake layers. In a small mixing bowl soft bread cubes are placed 1 inch apart into pie lined pan; pour half mixture over top of cake layer. Bake in preheated oven for 40 minutes or until knife inserted in center comes out clean.
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