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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
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When I need an impressive dessert for the holidays, this is the recipe I depend on. My guests are glad I do!Edna Hoffman, Hebron, Indiana Ingredients:
3/4 cup butter, softened |
1-1/2 cups sugar, divided |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
2-3/4 cups cake flour |
4 teaspoons baking powder |
3/4 teaspoon salt |
1 cup milk |
4 egg whites |
frosting: |
2 cups sugar |
3 egg whites |
1/2 cup water |
1 teaspoon vanilla extract |
3 cups flaked coconut |
Directions:
1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
2. In another bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold into batter.
3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 13-17 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a heavy saucepan, combine the sugar, egg whites and water. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 10 minutes.
5. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread between layers and over top and sides of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 12 servings.
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