Ingredients

• Cake:
  • 4 large egg whites
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2-3/4 cups cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup whole milk
• Frosting:
  • 5 large egg whites
  • 1-2/3 cups sugar
  • 1 tablespoon water
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2-1/2 cups unsweetened coconut flakes
  • Colored sprinkles (optional)

Directions

1. Prepare Cake Pans:
   • Place 4 egg whites in a large bowl and let them stand at room temperature for 30 minutes.
   • Line the bottoms of 3 greased 9-inch round baking pans with parchment; grease the parchment.
   • Preheat the oven to 350°.
2. Make Cake Batter:
   • Cream butter and 1 cup of sugar until light and fluffy (5-7 minutes). Beat in almond and vanilla extracts.
   • In another bowl, whisk together flour, baking powder, and salt. Add to the creamed mixture alternately with milk.
3. Beat Egg Whites:
   • With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of sugar, 1 tablespoon at a time, beating on high after each addition until sugar dissolves. Continue beating until stiff, glossy peaks form. Fold into the batter.

4. Bake the Cake:
   • Transfer the batter to the prepared pans. Bake for 13-17 minutes or until a toothpick inserted in the center comes out clean.
   • Cool in pans for 10 minutes before removing to wire racks; remove parchment. Cool completely.
5. Prepare Frosting:
   • In a large heatproof bowl, whisk 5 egg whites, sugar, water, and cream of tartar until blended.
   • Place the bowl over simmering water in a large saucepan over medium heat. Whisk constantly until a thermometer reads 160°, about 2-3 minutes.
   • Remove from heat; add vanilla extract. Beat on high speed until stiff, glossy peaks form, about 7 minutes.
6. Assemble and Frost Cake:
   • Spread frosting between layers and over the top and sides of the cake.
   • Cover with unsweetened coconut flakes. If desired, decorate with colored sprinkles.
7. Store:
   • Store the cake, uncovered, in the refrigerator.

Enjoy your delicious homemade coconut cake!