MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Favorite Coconut Cake
Categories: Cakes, Desserts, Snacks
Yield: 16 servings

4 lg Egg whites
3/4 c Butter; softened
1 1/2 c Sugar; divided
1 ts Almond extract
1 ts Vanilla extract
2 3/4 c Cake flour
4 ts Baking powder
3/4 ts Salt
1 c Whole milk

MMMMM--------------------------FROSTING-------------------------------
5 lg Egg whites
1 2/3 c Sugar
1 tb Water
1/2 ts Cream of tartar
1 ts Vanilla extract
2 1/2 c Unsweetened coconut flakes
Colored sprinkles; opt

Place 4 egg whites in a large bowl; let stand at room
temperature 30 minutes. Line bottoms of 3 greased 9-in.
round baking pans with parchment; grease parchment.

Set oven @ 350ºF/175ºC.

Cream butter and 1 cup sugar until light and fluffy, 5-7
minutes; beat in extracts. In another bowl, whisk
together flour, baking powder and salt; add to creamed
mixture alternately with milk.

With clean beaters, beat the 4 egg whites on medium
speed until soft peaks form. Gradually add remaining 1/2
cup sugar, 1 tablespoon at a time, beating on high after
each addition until sugar is dissolved. Continue beating
until stiff glossy peaks form. Fold into batter.

Transfer to prepared pans. Bake until a toothpick
inserted in center comes out clean, 13-17 minutes. Cool
in pans 10 minutes before removing to wire racks; remove
paper. Cool completely.

For frosting, in a large heatproof bowl, whisk 5 egg
whites, sugar, water and cream of tartar until blended.
Place over simmering water in a large saucepan over
medium heat; whisking constantly, heat mixture until a
thermometer reads 160ºF/71ºC, 2-3 minutes. Remove from
heat; add vanilla. Beat on high speed until stiff glossy
peaks form, about 7 minutes.

Spread between layers and over top and sides of cake.
Cover with coconut. If desired, decorate with sprinkles.
Store, uncovered, in refrigerator.

Edna Hoffman, Hebron, Indiana

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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