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24 servings
Ingredients:
1 cup butter2 cups white sugar3 1/2 cups all-purpose flour2 teaspoons baking powder1/8 teaspoon salt1 cup milk1/2 teaspoon vanilla extract1/2 teaspoon lemon extract5 egg whites1 1/2 cups white sugar2 egg whites1 tablespoon light corn syrup1/4 teaspoon cream of tartar1/4 cup water1 teaspoon vanilla extract4 cups flaked coconut
Instructions:
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 onto 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.
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