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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 24 |
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These little snowballs remind me of wintertime. Ingredients:
1 cup butter |
2 cups white sugar |
3 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/8 teaspoon salt |
1 cup milk |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
5 egg whites |
1 1/2 cups white sugar |
2 egg whites |
1 tablespoon light corn syrup |
1/4 teaspoon cream of tartar |
1/4 cup water |
1 teaspoon vanilla extract |
4 cups flaked coconut |
Directions:
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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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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