Coconut Layer Cake
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg whites||5 , stiffly beaten|
|Almond extract||1 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Orange||1 , rind grated|
|Cream||1⁄2 Cup (8 tbs)|
|Egg whites||4 , beaten stiff and dry|
|Grated coconut||2 Cup (32 tbs) (Heaping)|
|Egg whites||2 , beaten until stiff but not dry|
|Dry grated coconut||2 Tablespoon (Adjust Quantity As Needed)|
|Granulated sugar||2 Tablespoon (Adjust Quantity As Needed)|
To make the cake: Preheat oven to 350 degrees.
Butter and flour 2 cake pans.
Sift flour with baking powder several times.
Cream butter and sugar in mixer bowl until light and fluffy.
Add flour mixture and milk; mix well.
Fold in egg whites and flavorings.
Spoon into prepared cake pans.
Bake for 20 minutes or until layers test done.
Cool in pans for several minutes.
Remove to wire rack to cool completely.
To make the filling: Combine butter, sugar, water and orange rind in saucepan.
Cook for 10 minutes, stirring frequently.
Strain into double boiler.
Stir in cream.
Fold in egg whites and coconut.
Cook over hot water until thickened, stirring gently.
Spread in shallow dish.
Cool to room temperature.
To make the icing: Boil water and sugar in saucepan until mixture spins a thread when dropped from spoon.
Pour very gradually over egg whites, beating constantly.
To assemble the cake: Spread filling between cake layers on serving plate.
Spread icing over top and side of cake.
Sprinkle with as much additional coconut as possible; sprinkle with coarse sugar.