Grease and flour 2 (9-inch) round pans; set aside. Process 1/2 cup coconut and nuts in food processor until finely ground; set aside.
Mix matzo meal and potato starch; set aside. Beat egg yolks in large bowl with mixer until blended. Gradually add sugar, beating until thick and lemon colored. Beat in orange juice and matzo meal mixture until blended. Gently stir in coconut mixture and orange zest.
Beat egg whites in separate bowl with mixer until stiff peaks form. Gently stir into batter. Pour into prepared pans.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely. Place 1 cake layer on serving plate; spread top with about 1-1/2 cups COOL WHIP. Sprinkle with half the pineapple and 1/4 cup of the remaining coconut. Cover with remaining cake layer. Frost cake top and sides with remaining COOL WHIP; sprinkle with remaining coconut. Garnish with remaining pineapple. Refrigerate at least 1 hour before serving.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Savor a serving of this crowd-pleasing dessert on special occasions.
How to Thaw COOL WHIP
Place unopened 8 oz. tub in refrigerator for 4 hours. Do not thaw in microwave.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.