COCONUT CLOUD CAKE WITH ANGEL FEATHER ICING

Coconut Cloud Cake With Angel Feather Icing image

This cake is heaven on a fork and I only make it for very special occasions! You can bake it as a layer cake or as a sheet cake if you have a large number of people to feed. Frost with Angel Feather icing.

Provided by Irmgard

Categories Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 19

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Ingredients

3/4 cup margarine or 3/4 cup shortening
1 1/2 cups granulated sugar
3 egg yolks
1 egg white
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

Steps:

Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy.
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.
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.
The cake is done when a toothpick inserted in the center comes out clean.
Cool; remove from pan and frost with Angel Feather Icing.
Icing: Put everything but the vanilla into the top of a double boiler with fast-boiling water below.
Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks.
Remove from heat, add vanilla and keep on beating until it is thick enough to spread easily.

Nutrition Facts : Calories 5528.4, Fat 195.8, SaturatedFat 124.6, Cholesterol 1000.8, Sodium 5566.6, Carbohydrate 882, Fiber 13.3, Sugar 512.5, Protein 76.7