Measure flour, baking powder and salt; sift together three times. Cream butter; add 1 c. sugar, blending well. Beat egg whites until fluffy; add remaining sugar gradually, beating until stiff peaks form. Add flavorings to milk; add milk mixture alternately with flour mixture to creamed mixture. Beat well; fold egg white mixture into batter. Pour batter into three greased 8" round pans; bake at 350 degrees for 25-30 min. Cool on cake racks. White Frosting: Combine sugar, water and vinegar in heavy saucepan; cook over medium heat, stirring constantly, until clear. Cook, without stirring, to 242 degrees on candy thermometer or until mixture forms thin threads when dropped from a spoon. Beat egg whites until stiff; add hot syrup, beating constantly. Continue beating until frosting holds shape; add vanilla. Spread frosting between cake layers, topping with coconut. Sprinkle coconute all over. Posted to Bakery-Shoppe Digest V1 #418 by email@example.com (Shawn Zehnder Lea) on Nov 26, 1997
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|Serving Size: 1 Serving (5335g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1352 (10%)|
|Amt Per Serving||% DV|
|Total Fat 150.2g||200 %|
|Saturated Fat 89.7g||449 %|
|Monounsaturated Fat 37g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 370.9mg||114 %|
|Sodium 3484.2mg||120 %|
|Potassium 2418mg||64 %|
|Total Carbohydrate 2998g||882 %|
|Dietary Fiber 20.8g||83 %|
|Sugars, other 2977.2g|
|Protein 161.6g||231 %|
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Calories per serving: 13799
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