Ingredients
- FROSTING:
- 3/4 cup butter, softened
- 1-1/2 cups sugar, divided
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2-3/4 cups cake flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup milk
- 4 egg whites
- 2 cups sugar
- 3 egg whites
- 1/2 cup water
- 1 teaspoon vanilla extract
- 3 cups flaked coconut
Preparation
Step 1
In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 13-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a heavy saucepan, combine the sugar, egg whites and water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes.
Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and over top and sides of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 12 servings.