Holiday Coconut Cake

Mother made this cake, but not often. When you see the recipe, I think you will understand why....I have never made it, but it is a good cake.

Holiday Coconut Cake:

4 egg whites

1/2 cup sugar

2 cups + 2 tablespoons flour

1 cup sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening

1 cup milk

1 teaspoon butter flavoring

1 teaspoon coconut flavoring

3/4 cup coconut

Heat oven to 350. Grease and flour 2 - 9" layer pans. Beat egg whites until frothy. Add 1/2 cup sugar and beat until stiff and glossy. Set aside. Combine flour, 1 cup sugar, baking powder, salt, and shortening in large mixing bowl. Add milk and blend on low 30 seconds. Then beat 2 minutes on medium. Add flavorings. Carfeully fold in egg whites and coconut.  Pour into pans and bake until toothpick inserted in center comes out clean (about 25-30 minutes). Cool. Fill between layers and frost top within 1" of edge with filling. Spread outside with whipped cream and chill before serving.

Filling:

4 egg yolks

1 cup Dairy sour cream

1 cup sugar

1 1/2 cups finely chopped pecans

1 1/4 cups coconut

1 cup finely chopped candied cherries (Mother NEVER added these....)

Blend egg yolks and sour cream, stir in sugar. Cook over low heat, stirring until mixture begins to simmer. Simmer several minutes stirring until mixture thickens. Remove from heat, stir in remaining ingredients. Cool completely.

Whipped Cream:

2 cups whipping cream

1 1/2 teaspoon almond extract

1/2 cup confectioner's sugar

Beat whipping cream with extract and confectioner's sugar until light and fluffy.