In a mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts, beat well.
Combine flour, baking powder, and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange peel.
In a small bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter.
Pour into 3 greased 9 in. cake pans. Bake at 350. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
For icing, combine sugar, egg whites, water, and corn syrup in a heavy saucepan or double boiler. With a mixer, beat on low speed until frosting reaches 160 degrees, about 8-10 minutes. Pour into a mixing bowl, add vanilla. Beat on high until stiff peaks form.
Place one cake layer on a serving plate and frost. Sprinkle with coconut and repeat. Frost top and sides of cake and sprinkle with coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1998g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2082 (84%)|
|Amt Per Serving||% DV|
|Total Fat 231.3g||308 %|
|Saturated Fat 154.4g||772 %|
|Monounsaturated Fat 52.8g|
|Polyunsanturated Fat 8g|
|Cholesterol 538.2mg||166 %|
|Sodium 225524.1mg||7777 %|
|Potassium 1968mg||52 %|
|Total Carbohydrate 59.9g||18 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 50.9g|
|Protein 45.4g||65 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2473
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