1 ½ cups confectioners’ sugar
1 cup cake flour
1 ½ cups egg whites (about 12 egg whites)
1 ½ teaspoons cream of tartar
1 cup granulated sugar
¼ teaspoon salt
2 teaspoons almond extract
1 cup flaked coconut
2 egg whites
½ cup granulated sugar
¼ teaspoon salt
2 tablespoon cold water
2 tablespoons almond extract
2 cup flake coconut, toasted
Note: preheat the oven to 350 F. sift the confectioners’ sugar and flour into a bowl. Set aside.
a.With an electric mixer, beat the egg whites with the cream of tartar on medium speed until very thick. Turn the mixer to high speed and beat in the granulated sugar, 2 tablespoon at a time, reserving 2 tablespoons.
b.Continue beating until stiff and glossy. Swiftly beat in the resaved 2 tablespoons of sugar, along with the salt and almond extract.
c.Using a ¼ cup measure, sprinkle the flour mixture over the meringue, quickly folding until just combined. Fold in the flaked coconut in 2 batches.
d.Transfer the batter to an ungreased 10-inch angle cake pan, and cut gently through the batter with a metal spatula. Bake until the top of the cake springs back when touched lightly, 30 -35 minutes.
e.As soon as the cake is done, turn the pan upside down and suspend its funnel over the neck of a funnel or bottle. Let cool, about 1 hour.
f.For the frosting, combine the egg whites, sugar, salt, and water in a heatproof bowl. Beat with an electric mixer until blended. Set the bowl over a pan of boiling water and continue beating on medium speed until the frosting is stiff, about 3 minutes. Remove the pan from the heat and stir in the almond extract.
g.Unmold the cake onto a serving plate. Spread the frosting gently over the top and sides of the cake. Sprinkle with the toasted coconut.
Served 10 person