Clouds of fluffy meringue frosting cover this traditional Southern cake. Coconut milk, combined with vanilla and almond extracts make this rich butter cake a memorable dessert.

Ingredients:

Batter:

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups unsalted butter, room temperature

2 cups granulated sugar

5 large eggs

1 cup coconut milk

1½ teaspoons pure vanilla extract

1½ teaspoons pure almond extract

1 cup shredded or flaked sweetened coconut

Seven Minute Frosting:

2 egg whites

1½ cups granulated sugar

1 tablespoon light corn syrup

1/3 cup water

1 teaspoon pure vanilla extract

Topping:

1 cup shredded or flaked sweetened coconut

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. Or, to make baked cake easier to remove from pans, lightly grease the pans, line with parchment paper, then lightly grease again.
   
   Batter:
2. In a medium bowl, add flour, baking powder, baking soda, and salt; whisk together to mix. Set aside.
   
   
3. In a large bowl, combine butter and sugar; cream together until mixture appears light and fluffy. Add eggs; beat until thoroughly mixed.
   
   
4. In a small bowl, stir the coconut milk, vanilla extract and almond extract together. Alternately add some of the flour mixture and the coconut milk mixture to the batter, beginning and ending with the flour mixture, and stirring just until blended. Fold the coconut into the batter.
   
   Bake:
5. Pour batter into the pans, dividing the batter evenly between the 2 pans. Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes then remove cake from pans and finish cooling on wire rack.
   
   Seven Minute Frosting:
6. In top of a double boiler, combine egg whites, sugar, corn syrup, and water. Beat on high speed 1 minute with a hand-held electric mixer. Place pan over boiling water (the upper pan should not touch the water.) Cook, beating constantly with mixer on high speed about seven minutes or until stiff peaks form. Remove from heat; add vanilla. Beat 2 to 3 minutes longer or until frosting is thick. Spread frosting between layers and over top and sides of cake.
   
   Hint: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place a stainless steel, ceramic, or glass bowl on top of the boiling water, the upper pan should not touch the water.
   
   Topping:
7. Sprinkle the top of the cake with coconut and lightly press more coconut onto the sides.
   
   TheBakingPan.com