|Note: You will want to start this cake a day ahead because the Fresh Orange Curd must chill for 8 hours, then the cake should be chilled for 8 hours before frosting it. Fresh Orange Curd:
Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours.
Italian Cream Cake:
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks.
Spread 3/4 cup chilled Fresh Orange Curd between layers; spread remaining Fresh Orange Curd on top of cake. (The Fresh Orange Curd layer on top of cake will be very thick.)
For best results, loosely cover cake, and chill 8 hours. The cake may be frosted with Pecan-Cream Cheese Frosting immediately after adding the Fresh Orange Curd, but the cake layers will not be as steady. Chilling the cake with the curd between the layers helps keep the layers in place and makes it much easier to spread the frosting on top.
Spread 3 cups Pecan-Cream Cheese Frosting on sides of cake, reserving remaining frosting for another use (cupcakes, perhaps).
Sprinkle 1/2 cup toasted coconut over top of cake.
Arrange Glazed Pecan Halves around top edge of cake.
Store in refrigerator until ready to serve.
Pecan-Cream Cheese Frosting:
For the Glazed Pecans:
Bake at 350 degrees for 12 minutes. Stir using a rubber spatula and bake 3 minutes more. Remove from oven and arrange in an even layer on another piece of foil and let cool completely.