Favorite Coconut Cake Recipe

Directions Place egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper. Preheat oven to 350degrees. Cream butter and 1 cup sugar until light and fluffy; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. For frosting, in a large heatproof bowl, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160degrees, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes. Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator. Yield: 16 servings. Editor's Note: Look for unsweetened coconut in the baking or health food section. Originally published as Coconut Cake Supreme in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p62