Coconut Cloud Cake With Angel Feather Icing |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This cake is heaven on a fork and I only make it for very special occasions! You can bake it as a layer cake or as a sheet cake if you have a large number of people to feed. Frost with Angel Feather icing. Ingredients:
3/4 cup softened butter or 3/4 cup margarine or 3/4 cup shortening |
1 1/2 cups granulated sugar |
3 egg yolks |
1 egg white |
3 cups sifted all-purpose flour |
4 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1 cup desiccated coconut |
2 cups milk |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
extra coconut, to sprinkle on cake after frosting |
2 egg whites |
3/4 cup granulated sugar |
1/3 cup corn syrup |
2 tablespoons water |
1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
1 teaspoon vanilla extract or 1 teaspoon almond extract |
Directions:
1. Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy.
2. Sift the flour with the baking powder and salt, mix with 1 cup coconut and add alternately with the milk and flavourings to the butter mixture.
3. When smooth pour into a greased 9 x 13 pan or into two greased 8 round cake pans and bake in a preheated 350 degree F oven- the flat pan for about 45 minutes, the layers about 30 minutes, but test both and don't overbake.
4. The cake is done when a toothpick inserted in the center comes out clean.
5. Cool; remove from pan and frost with Angel Feather Icing.
6. Icing: Put everything but the vanilla into the top of a double boiler with fast-boiling water below.
7. Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks.
8. Remove from heat, add vanilla and keep on beating until it is thick enough to spread easily.
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