Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3/4 cup cake flour

  3. 8 large egg whites

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon cream of tartar

  6. 1 cup superfine sugar

  7. 1/2 teaspoon vanilla

  8. 1/2 teaspoon almond extract

  9. 1/2 cup coconut -- shredded

  10. **FROSTING**

  11. 1 1/4 cups sugar

  12. 2 large egg whites

  13. 1 teaspoon orange zest -- grated

  14. 1/4 cup orange juice -- strained

  15. 1 tablespoon corn syrup

  16. 1 cup coconut -- shredded &toasted

  17. (unsweetened)

Instructions Jump to Ingredients ↑

  1. 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 degree 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 140f 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.


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