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   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   
      
   MMMMM--------------------------FROSTING-------------------------------   
         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; opt   
       
     Place 4 egg whites in a large bowl; let stand at room   
     temperature 30 minutes. Line bottoms of 3 greased 9-in.   
     round baking pans with parchment; grease parchment.   
        
     Set oven @ 350ºF/175ºC.   
        
     Cream butter and 1 cup sugar until light and fluffy, 5-7   
     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 tablespoon 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, 13-17 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 160ºF/71ºC, 2-3 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.   
        
     Edna Hoffman, Hebron, Indiana   
        
     Makes: 16 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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