1/2 cup white sugar
2 1/2 cups packed brown sugar
1/2 cup grated orange zest fruit, any color
1/2 cup butter
1/2 cup shortening
1 1/2 cups white sugar
1 tablespoon cornstarch
1 teaspoon salt
1 cup flaked coconut
3 eggs
1/2 cup light corn syrup
1/2 cup unsweetened cocoa powder
1/2 cup orange blossom seed
1/2 cup flaked coconut
In a large bowl, combine 3 egg whites, 2 1/2 cup white sugar, brown sugar, orange zest fruit, and butter. Mix well. Form egg whites and beat until stiff peaks form. Set aside.
To make the frosting, beat together 1 1/2 cup butter and shortening until creamy. Whisk in sugar and cornstarch. Bring to a boil, then reduce heat and simmer, stirring constantly, until thick and glossy, about 15 minutes. Stir in 3 eggs, one at a time, then milk, until well blended. Stir in cornstarch mixture, vanilla and chocolate; blend just until combined.
In a small saucepan, heat 1/2 cup sugar mixture over low heat. Stir in the gelatin, then cook, stirring constantly, until mixture thickens enough to coat. Remove from heat. Stir in 1 cup of the frozen whipped topping, stir until thickened. In a small bowl, beat egg whites, then fold egg whites into frosting. Once all of the egg whites are heated, pour 1/4 of the cooled egg whites into frosting mixture. Return the rest to the saucepan and stir until almost instantly, then remove from the heat. Stir in the coconut and the egg whites.
Frost 10 to 12 small round cake rounds, then sprinkle top with coconut and top with 1/2 cup of whipped topping. Let cakes rest in refrigerator for 1 hour before cutting.