4 large naval oranges
6 tbsp. powdered sugar
1 (3 1/2 oz) can flaked coconut
3 tbsps orange juice.

Peel oranges, being careful to remove all outer white membrane.
Cut oranges crosswize into slices about 1/8 inch thick, or cut into
sections. Layer a third of the orange slices in a serving bowl. Sprinkle
with 2 tbsp. powdered sugar, then with 1/3 of the coconut, and 1 tsp.
orange juice. Repeat layers. Cover and refrigerate at least 1 hour.