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Favorite Coconut Cake

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

12-16 ServingsPrep: 45 min. Bake: 15 min. + cooling

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

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.

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Favorite Coconut Cake (continued)

Directions (continued)

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.
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.
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.

Nutrition Facts: 1 slice equals 437 calories, 15 g fat (11 g saturated fat), 24 mg cholesterol, 348 mg sodium, 71 g carbohydrate, 1 g fiber, 5 g protein.