My grandmother used to make this cake every year when I was a child. I thought they made it at Christmas (and so I attempt it at Christmas time), but my mom insists she made it at Easter. I do remember her dying coconut green and putting it on the frosting, but that could really go for either holiday. Either way, it’s my favorite and so I’m sharing it with you for two reasons. First, it tastes awesome even if you can’t get it to rise. Second, for help on what I could be doing wrong! Enjoy!
Warning: This recipe is NOT for the faint of heart. I have gotten it right ONCE in 6 years. The first time. No joke. If you have any suggestions, please share!
Ingredients:
- 2 c. flour
- 1-1/2 c. sugar
- 3 tsp. baking powder
- 1 tsp. salt
- 1/2 c. wesson vegetable oil
- 7 unbeaten eggs, seperated
- 3/4 c. cold water
- 1 tsp. vanilla
- 1 tsp. almond extract
- 1/2 tsp. cream of tartar
- 3/4 c. shredded coconut
Directions:
Get out 2 mixing bowls. In the first bowl, sift the dry ingredients together (flour, sugar, baking powder, and salt). Make a well in the center of the dry ingredients. Put the vegetable oil, egg YOLKS, water, and vanilla & almond extracts. Beat well by hand. Grease angel food cake pan. Preheat oven to 325F.
In the second bowl, combine the 7 egg WHITES and the cream of tartar. Beat until VERY stiff (with mixer on high — takes several minutes). Fold into bowl with large spatula. Add coconut and pour contents into greased pan. Bake at 325F until toothpick comes out clean — 45-60 minutes
Cool. Place on platter and frost with Fluffy Marshmallow Icing.
Fluffy Marshmallow Icing
Ingredients:
- 1 c. sugar
- 1/3 c. water
- 8 large or 24 mini-marshmallows
- 2 egg whites
- 1/3 tsp. cream of tartar
Directions:
Bring sugar and water to a quick boil in a non-stick saucepan. While boiling, add marshmallows.
In a bowl, combine egg whites and cream of tartar. Beat until stiff (several minutes on high with mixer).
While marshmallow mixture is still hot, slowly add egg white mixture and beat quickly until stiff.
