Coconut Cloud Cake With Angel Feather Icing

Submitted by Irmgard

"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."

 

• Ready In: 1hr
• Ingredients: 19
• Yields: 1 cake

ingredients

• Cake

• 3⁄4 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

• Icing

• 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.