COCONUT CLOUD CAKE WITH ANGEL FEATHER ICING

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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

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

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