Ingredients
1 cup butter, softened2 cups sugar4 large eggs, separated1 teaspoon vanilla extract1/2 teaspoon almond extract2-1/2 cups all-purpose flour2 teaspoons baking powder3/4 teaspoon salt, divided1 cup whole milk1 cup sweetened shredded coconut1-1/2 teaspoons grated orange zestICING:2 cups sugar3 large egg whites5 tablespoons melted snow (or water)2 teaspoons light corn syrup1 teaspoon vanilla extractSweetened shredded coconut
Preparation
In a bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts; beat well. Combine flour, baking powder and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange zest. In a small bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely.
For icing, combine sugar, egg whites, water and corn syrup in a heavy saucepan or double boiler. With a portable mixer, beat on low for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Place one cake layer on a serving plate. Spread with frosting and sprinkle with coconut. Repeat. Top with last layer. Frost top and sides of cake; sprinkle with coconut.
