Ingredients
4 large egg whites3/4 cup butter, softened1-1/2 cups sugar, divided1 teaspoon almond extract1 teaspoon vanilla extract2-3/4 cups cake flour4 teaspoons baking powder3/4 teaspoon salt1 cup whole milkFROSTING:5 large egg whites1-2/3 cups sugar1 tablespoon water1/2 teaspoon cream of tartar1 teaspoon vanilla extract2-1/2 cups unsweetened coconut flakesColored sprinkles, optional
Preparation
Place 4 egg whites in a large bowl; let stand at room temperature 30 minutes. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment. Preheat oven to 350°.
Cream butter and 1 cup sugar until light and fluffy, 5-7 minutes; beat in extracts. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk.
With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 13-17 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large heatproof bowl, whisk 5 egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes. Remove from heat; add vanilla. Beat on high speed until stiff glossy peaks form, about 7 minutes.
Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.
