Ambrosia Cake
2/3 cup shortening
1 3/4 cups white sugar
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
5 egg whites, at room temperature
1/2 cup white sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter
1 egg yolk, well-beaten
1/3 cup flaked coconut
2 tablespoons grated orange rind
1 tablespoon orange juice
1 tablespoon lemon juice
1 cup white sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites, at room temperature
1 teaspoon almond extract
Combine flour, baking powder, and salt.
Cream shortening; gradually add 1 3/4 cup sugar, beating well. Mix flour mixture into the creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in 1 cup coconut and 1 1/2 teaspoon vanilla.
Beat 5 egg whites until soft peaks form; fold into batter. Spoon batter into 2 greased and floured 9 inch round cake pans.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a wooden pick inserted in center comes out clean. Cool layers in pans for 10 minutes. Remove from pans, and cool completely.
Combine 1/2 cup sugar, cornstarch, butter, egg yolk, and 1/3 cup coconut in a heavy saucepan. Cook over medium heat, and stir in orange rind and fruit juices. Cool. Use coconut creme to fill between the layers.
Combine 1 cup sugar, corn syrup, and water in a clean saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil and sugar is dissolved. Continue cooking, stirring frequently, until mixture reaches soft ball stage (240 degrees F/ 115 degrees C). Beat 2 egg whites until foamy. While beating with an electric mixer at medium speed, slowly pour hot syrup in a thin stream over egg whites. Turn mixer to high speed, and continue beating until stiff peaks form, and frosting is thick enough to spread. Add almond extract; beat until blended. Frost cake.
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