Butter the bottom and sides of a 10-inch springform pan.
Beat the yolks and 3/4 cup sugar in the bowl of an electric mixer until thick
and creamy. Beat in orange rind, lemon juice, Grand Marnier Cordon Rouge liqueur
and salt. Fold in the grated coconut and walnuts thoroughly.
Beat the egg whites to the soft peak stage. Add the remaining sugar and continue
to beat until stiff but not dry. Fold into the egg yolk mixture gently but thoroughly.
Pour into the prepared pan and bake in a 350 degree F oven for 45 minutes, or until
it starts to pull away from the sides of the pan.
Remove to a wire rack to cool for 15 minutes.
Remove the sides of the pan and cool completely.
Whip the heavy cream with 1 tablespoon of Grand Marnier Cordon Rouge liqueur
until firm. Pipe the cream through a pastry bag fitted with a #7 rosette tip to
decorate and cover the top of the cake. Refrigerate until ready to serve.
Yield: one 10-inch cake
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