Ingredients Jump to Instructions ↓

  1. 1 cup butter

  2. 2 cups white sugar

  3. 3 1/2 cups all-purpose flour

  4. 2 teaspoons baking powder

  5. 1/8 teaspoon salt

  6. 1 cup milk

  7. 1/2 teaspoon vanilla extract

  8. 1/2 teaspoon lemon extract

  9. 5 egg whites

  10. 1 1/2 cups white sugar

  11. 2 egg whites

  12. 1 tablespoon light corn syrup

  13. 1/4 teaspoon cream of tartar

  14. 1/4 cup water

  15. 1 teaspoon vanilla extract

  16. 4 cups flaked coconut

Instructions Jump to Ingredients ↑

  1. 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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