2 3/4 c Sifted cake flour
4 ts Baking powder
3/4 ts Salt
3/4 c Butter
1 1/2 c Sugar
4 Egg whites (room temp)
1 ts Vanilla
1 ts Almond extract
1 c Milk
WHITE FROSTING
2 c Sugar
1 c Water
1/8 ts Salt
1 ts White vinegar
3 Egg whites
1/2 ts Vanilla
1/2 lb Fresh or frozen coconut
Measure flour, baking powder and salt; sift together three times. Cream
butter; add 1 c. sugar, blending well. Beat egg whites until fluffy; add
remaining sugar gradually, beating until stiff peaks form. Add flavorings
to milk; add milk mixture alternately with flour mixture to creamed
mixture. Beat well; fold egg white mixture into batter. Pour batter into
three greased 8″ round pans; bake at 350 degrees for 25-30 min. Cool on
cake racks.
White Frosting: Combine sugar, water and vinegar in heavy saucepan; cook
over medium heat, stirring constantly, until clear. Cook, without stirring,
to 242 degrees on candy thermometer or until mixture forms thin threads
when dropped from a spoon. Beat egg whites until stiff; add hot syrup,
beating constantly. Continue beating until frosting holds shape; add
vanilla. Spread frosting between cake layers, topping with coconut.
Sprinkle coconute all over.
Yields
1 Servings