Coconut Cloud Cake With Angel Feather Icing

• 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

1. Cream the butter, add the sugar and beaten egg yolks and egg white; continue beating until fluffy.
2. 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.
3. 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.
4. The cake is done when a toothpick inserted in the center comes out clean.
5. Cool; remove from pan and frost with Angel Feather Icing.
6. Icing: Put everything but the vanilla into the top of a double boiler with fast-boiling water below.
7. Start beating immediately with a rotary beater or electric mixer until the mixture stands in stiff peaks.
8. Remove from heat, add vanilla and keep on beating until it is thick enough to spread easily.

cake, margarine, sugar, egg yolks, egg, flour, baking powder, salt, coconut, milk, vanilla, almond, extra coconut, icing, egg whites, granulated sugar, corn syrup, water, cream of tartar, salt, vanilla

Taken from www.food.com/recipe/coconut-cloud-cake-with-angel-feather-icing-94752 (may not work)