Place 1/2 cup of the coconut and walnuts in food processor container fitted with steel blade; cover. Process until finely ground; set aside.
Mix matzo meal and potato starch; set aside. Beat egg yolks in large mixing bowl with electric mixer on medium speed. Gradually add sugar, beating until thick and light in color, about 5 minutes. Blend in orange juice and matzo meal mixture. Gently fold in coconut-nut mixture and orange peel.
Beat egg whites and salt in another bowl until stiff but not dry. Fold a small amount of the egg whites into batter; gently fold in remaining egg whites. Divide batter between 2 greased and floured 9-inch layer pans.
Bake at 350°F for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Spread about 1-1/2 cups of the whipped topping between layers; sprinkle with half of the pineapple and about 1/4 cup of the remaining coconut. Frost with remaining whipped topping and sprinkle with remaining coconut. Garnish with remaining pineapple. Refrigerate at least 1 hour. Store any leftover cake in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.