Pear-Coconut Torte

Cake:
1 pkg yellow cake mix
1/4 cup orange juice
2 tbsp honey
3/4 cup water
1/3 cup margarine or butter
3 eggs
Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans. Mix all above ingredients until blended and beat at high speed for 2 minutes. Pour into prepared pans and bake for 25 to 35 minutes, or until center is done. Cool in pan 15 minutes. Remove from pan and cool completely.

Filling:
2 tbsp cornstarch
1 cup reserved canned pear liquid
1/4 cup orange juice
1/4 cup honey
1 cup chopped canned pears
1 cup toasted coconut
1/2 cup chopped pecans
1 egg yolk, slightly beaten
1 tbsp margarine or butter, softened
In a saucepan, combine cornstarch, pear juice, orange juice and honey. Bring to a boil over medium heat, stirring constantly. Continue cooking and stirring for 1 minute. Blend small amount of mixture with egg yolk. Add to saucepan, blending well. Cook just until bubbly, stirring constantly. Cool completely.

Frosting:
2 cups whipping cream
1 tsp vanilla
1/2 cup powdered sugar
Beat the frosting ingredients until firm peaks form. (Do not overbeat.) Slice each cake layer in half to make 4 layers. Spread filling between each layer as you put the cake layers together. Frost entire cake with frosting and refrigerate at least 2 hours before serving