| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
WHITE FROSTING 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. Posted to Bakery-Shoppe Digest V1 #418 by slea@hightowerservices.com (Shawn Zehnder Lea) on Nov 26, 1997
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