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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup butter (softened)
- 1 1/2 cups sugar (divided)
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 2 3/4 cups cake flour
- 4 tsp. baking powder
- 3/4 tsp. salt
- 1 cup milk
- 4 egg whites
- frosting
- 2 cups sugar
- 3 egg whites
- 1/2 cup water
- 1 tsp. vanilla extract
- 3 cups flaked coconut
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Directions
- 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.
- 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.
- 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.
- 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.
- 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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