Subj : Top 10 Diner Desserts 06
To   : All
From : Dave Drum
Date : Sun Sep 08 2024 12:44:00

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
  
  Uncle Dirty Dave's Archives
 
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