Coconut Cloud Cake With Angel Feather Icing

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 3/4 cup softened butter or 3/4 cup margarine or 3/4 cup shortening
• 1 1/2 cups granulated sugar
• 3 egg yolks
• 1 egg
• 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
• 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

Recipe

• 1 cream the butter, add the sugar and beaten egg yolks and egg ; 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.