Preheat oven to 350~. Grease three 8-inch round cake pans; sprinkle with enough granulated sugar to lightly coat bottoms and sides of pans. Combine flour, baking powder, baking soda, salt and spices in medium bowl; set aside. Beat butter in large bowl until creamy. Add 1/2 cup granulated sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine light cream and molasses in small bowl. Add flour mixture to egg mixture alternately with molasses mixture, beating well after each addition. Stir in coconut; pour evenly into prepared pans. Bake 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Loosen edges; remove to racks to cool completely. To assemble, spread two layers with marmalade; stack on cake plate. Top with third layer. Frost with Creamy Orange Frosting. Refrigerate. Garnish, if desired. Creamy Orange Frosting. Beat cream cheese in large bowl until creamy. Gradually add confectioners’ sugar, beating until fluffy. Blend in orange extract. If necessary, add milk, 1 teaspoonful at a time, for a thinner consistency. Candied Orange Rose. Combine sugar and water in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Meanwhile, thinly peel orange with sharp knife, leaving as much membrane on orange as possible. Carefully roll up peel, starting at one short end; secure with wooden pick. Place on slotted spoon; add to hot sugar syrup. Reduce heat to low; simmer 5-10 minutes or until orange rind turns translucent. Remove from syrup; place on waxed paper-covered cookie sheet to cool. Remove wooden pick. Potpourri from Cooking Class Magazine, March 1993. —–