Cake Ii

Ingredients

• Servings: 24
• 1 cup butter
• 2 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 5 egg whites
• 1 1/2 cups white sugar
• 2 egg whites
• 1 tablespoon light corn syrup
• 1/4 teaspoon cream of tartar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 4 cups flaked coconut

Recipe

Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 2 hrs 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch pan. sift together the flour, baking powder and salt. set aside.
• in a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. beat in the flour mixture alternately with the milk, mixing just until incorporated. stir in the 1/2 teaspoon vanilla and lemon extracts.
• in a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• pour batter into prepared pan. bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.
• to make the fluffy white frosting: combine 1 1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. add cold water and beat on low speed of electric mixer just until blended. place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. remove from heat and place over cold water. add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread.
• to make the snowballs: cut cake into 2-inch squares. trim corners of each square, leaving rounded edges. spread top and sides with frosting. sprinkle coconut generously over frosting.