Snowball Cake II Recipe
- 1 cup butter
- 2 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 5 egg whites
- 1 1/2 cups white sugar
- 2 egg whites
- 1 tablespoon light corn syrup
- 1/4 teaspoon cream of tartar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 4 cups flaked coconut
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the 1/2 teaspoon vanilla and lemon extracts.
- In a large glass or metal mixing bowl, beat 5 egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Fluffy White Frosting: Combine 1 1/2 cups sugar, 2 egg whites, corn syrup, and cream of tartar in the top of a double boiler. Add cold water and beat on low speed of electric mixer just until blended. Place over boiling water and beat constantly on high speed about 3 minutes or until soft peaks form. Remove from heat and place over cold water. Add vanilla and beat an additional 3 minutes or until frosting is thick enough to spread.
- To make the snowballs: Cut cake into 2-inch squares. Trim corners of each square, leaving rounded edges. Spread top and sides with frosting. Sprinkle coconut generously over frosting.
