Coconut Cloud Cake With Angel Feather Icing - cooking recipe

Ingredients

Cake
3/4 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
Icing
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

Preparation

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.