Categories: Cakes 
      Yield: 10 servings 
  
      1 pk Yellow cake mix w/pudding           1 cn 3 1/2 oz sweetened coconut 
      2    Eggs                              1/2 c  Light brown sugar, packed 
           Orange juice                      1/2 c  Chopped pecans or walnuts 
      2 tb Grated orange peel                1/4 c  Butter, melted 
      1 cn 20 oz well drained canned           2 c  Heavy cream 
           -crushed pineapple-reserve          6    Maraschino cherries w/stems 
           -juice                          
  
  1. Preheat oven to 350F. Grease and flour 2 9" round cake pans. Set aside. 
   
  2. Prepare the yellow cake mix as the package directs using the 2 eggs and 
  substituting orange juice for water listed in the directions. Stir in 
  grated orange peel into the cake batter; turn one-fourth of the cake batter 
  into each pan; using a spoon, spread each half with half of the pineapple. 
  Spoon the remaining batter over the pineapple and place cake pans on the 
  center rack in the oven and bake for 30- 35 minutes or until surface 
  sprinkgs back when gently pressed with fingertip. 
   
  3. Prepare the praline topping: In a small bowl, toss coconut, brown sugar 
  and nuts with melted butter. At the end of the baking time, remove the 
  layers from the oven. Spoon the praline mixture onto the surface of one 
  layer; return to the oven to bake for 10 minutes longer. Let the second 
  layer cool slightly in pan and then transfer to a wire rack to cool 
  completely. 
   
  4. Remove praline layer from oven. Cool slighly. Place a piece of foil 
  about 12 inches square on the wire rack. Carefully transfer to foil on the 
  rack to cool completely. If praline mixture falls off cake, sprinkle back 
  on. Put heavy cream in a small bowl. 
   
  5. Beat cream on high until stiff peaks hold when beaters are lifted. Place 
  plain layer on platter; spread with half the cream. Add the praline-topped 
  layer. Frost sides with remaining whipped cream; pipe rosettes on top and 
  place cherries in the center of each rosette. Refrigerate until ready to 
  serve. 
   
  Serves: 10-12 
   
  Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm 
  BBS Watertown, NY 1993 315-786-1120