MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Favorite Coconut Cake
Categories: Cakes, Desserts, Snacks
Yield: 16 Servings
4 lg Egg whites
3/4 c Butter; softened
1 1/2 c Sugar; divided
1 ts Almond extract
1 ts Vanilla extract
2 3/4 c Cake flour
4 ts Baking powder
3/4 ts Salt
1 c Whole milk
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5 lg Egg whites
1 2/3 c Sugar
1 tb Water
1/2 ts Cream of tartar
1 ts Vanilla extract
2 1/2 c Unsweetened coconut flakes
Colored sprinkles (optional)
Place 4 egg whites in a large bowl; let stand at room temperature
30 minutes. Line bottoms of 3 greased 9" round baking pans with
parchment; grease parchment.
Set oven @ 350°F/175°C.
Cream butter and 1 cup sugar until light and fluffy, 5 to
7 minutes; beat in extracts. In another bowl, whisk together flour,
baking powder, and salt; add to creamed mixture alternately with
milk.
With clean beaters, beat the 4 egg whites on medium speed until
soft peaks form. Gradually add remaining 1/2 cup sugar, 1 tb at a
time, beating on high after each addition until sugar is dissolved.
Continue beating until stiff glossy peaks form. Fold into batter.
Transfer to prepared pans. Bake until a toothpick inserted in
center comes out clean, 13 to 17 minutes. Cool in pans 10 minutes
before removing to wire racks; remove paper. Cool completely.
For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar,
water, and cream of tartar until blended. Place over simmering
water in a large saucepan over medium heat; whisking constantly,
heat mixture until a thermometer reads 160°F/71°C, 2 to 3 minutes.
Remove from heat; add vanilla. Beat on high speed until stiff
glossy peaks form, about 7 minutes.
Spread between layers and over top and sides of cake. Cover with
coconut. If desired, decorate with sprinkles. Store, uncovered, in
refrigerator.
Recipe by Edna Hoffman, Hebron, Indiana
Recipe FROM:
https://www.tasteofhome.com
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