Holiday Snowflake Cake

Name: Holiday Snowflake Cake
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 12 servings.
Ingredients: 2 large eggs plus 4 large egg yolks, room temperature; 1-1/2 cups sugar; 1 cup 2% milk; 1/2 cup butter, cubed; 2-1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/2 cup chopped nuts, optional; FROSTING:; 1-3/4 cups sugar; 1/2 cup water; 4 large egg whites; 1/2 teaspoon cream of tartar; 1 teaspoon vanilla extract; 2 cups sweetened shredded coconut

TOTAL TIME: Prep: 40 min. Bake: 15 min. + cooling YIELD: 12 servings.

The coconut sprinkled on this old-fashioned, fluffy white cake gives the impression of snow, without the cold. It's a beautiful dessert that is a fitting end to a delicious winter meal. It’s best to frost the cake just before serving as the frosting may soften over time. —Lynne Peterson, Salt Lake City, Utah

Ingredients

2 large eggs plus 4 large egg yolks, room temperature
1-1/2 cups sugar
1 cup 2% milk
1/2 cup butter, cubed
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 cup chopped nuts, optional
FROSTING:
1-3/4 cups sugar
1/2 cup water
4 large egg whites
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups sweetened shredded coconut

Directions

1. In a large bowl, beat the eggs, egg yolks and sugar until light and fluffy, about 5 minutes. In a small saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired.
2. Pour into 3 greased 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
3. For frosting, in a saucepan, combine sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 244° (firm-ball stage).
4. Meanwhile, beat egg whites and cream of tartar in a bowl on high speed until foamy. Slowly pour the hot sugar syrup over the egg whites while beating continuously. Continue beating on high until stiff glossy peaks form, about 7 minutes. Add vanilla; beat until frosting cools slightly and reaches desired consistency.
5. Place 1 cake layer on a serving plate; spread with 3/4 cup frosting. Sprinkle with 1/4 cup coconut. Repeat layers. Top with remaining cake layer. Frost top and sides of cakes with remaining frosting; sprinkle with remaining coconut.

Nutrition Facts

1 piece: 376 calories, 12g fat (8g saturated fat), 97mg cholesterol, 195mg sodium, 62g carbohydrate (45g sugars, 1g fiber), 5g protein.