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Ingredients:
Cake:
3/4 c Cake flour
8 lg Egg whites
1/2 ts Salt
1/2 ts Cream of tartar
1 c Superfine sugar
1/2 ts Vanilla
1/2 ts Almond extract
1/2 c Coconut, shredded (unsweetened)
Frosting:
TOP 1 1/4 c Sugar
TOP 2 lg Egg whites
TOP 1 ts Orange zest, grated
TOP 1/4 c Orange juice, strained
TOP 1 tb Corn syrup
TOP 1 c Coconut, shredded and toasted
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Onto a sheet of wax paper, sift the flour 3 times. In a large bowl with an electric mixer, beat the egg whites with the salt until they are frothy. Add the cream of tartar and beat to soft peaks. Beat in 1/2 cup sugar, a little at a time. Add the vanilla and almond extract, and beat the whites to stiff peaks. Fold in the remaining 1/2 cup sugar, a little at a time.
Sift the flour over the whites in 4 batches, folding it in gently after each sifting. Fold in the coconut. Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.
Bake in the middle of a preheated 275 F oven for 1 1/2 hours.
Hang the cake in the pan, upside down, on the neck of a bottle and let it cool for 90-120 minutes or until cooled completely. Release the cake with a sharp knife, turn it out on a rack and invert it onto a cake plate.
In a metal bowl, whisk together the sugar, egg whites, zest, juice, corn syrup, and a pinch of salt. Set the bowl over simmering water, and cook, whisking, until it registers 140 F on a candy thermometer. Remove pan from heat and whisk the mixture over the hot water for 3 minutes.
Remove the bowl from the water and, with an electric mixer, beat the frosting at high speed for 7-10 minutes or until it is cool and holds stiff peaks.
Spread top and sides of the cake with the frosting and coat the outside with the toasted coconut.
Recipe submitted by: Gary Clayton
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