Makes one 10-inch cake.

8 eggs, separated
1 cup granulated sugar
3 tablespoons orange rind
1 tablespoon lemon juice
1/4 cup Grand Marnier Cordon Rouge liqueur
Pinch of salt
1/2 cup grated coconut
2 cups finely chopped walnuts, toasted
1 cup heavy cream

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.