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1
Place 1/2 cup of the coconut and walnuts in food processor container fitted with steel blade; cover.
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2
Process until finely ground; set aside.
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3
Mix matzo meal and potato starch; set aside.
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4
Beat egg yolks in large mixing bowl with electric mixer on medium speed.
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5
Gradually add sugar, beating until thick and light in color, about 5 minutes.
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6
Blend in orange juice and matzo meal mixture.
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7
Gently fold in coconut-nut mixture and orange peel.
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8
Beat egg whites and salt in another bowl until stiff but not dry.
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9
Fold a small amount of the egg whites into batter; gently fold in remaining egg whites.
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10
Divide batter between 2 greased and floured 9-inch layer pans.
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11
Bake at 350F for 25 to 30 minutes or until toothpick inserted in center comes out clean.
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12
Cool 10 minutes; remove from pans.
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13
Cool completely on wire racks.
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14
Spread about 1-1/2 cups of the whipped topping between layers; sprinkle with half of the pineapple and about 1/4 cup of the remaining coconut.
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15
Frost with remaining whipped topping and sprinkle with remaining coconut.
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16
Garnish with remaining pineapple.
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17
Refrigerate at least 1 hour.
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18
Store any leftover cake in refrigerator.
