Family Tested & Approved
superfine granulated sugar
coconut, shredded and toasted (unsweetened)
orange zest, grated
orange juice, strained
unsweetened coconut, shredded
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.
Spoon batter into a 9-inch tube pan, 3 1/2-inches deep.
Bake in the middle of a preheated 275 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 140 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.
Last Updated: Sat, Mar 30, 2013