Cake:
2 2/3 cup flour, not self rising
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 pound of butter or margerine
1 1/2 cups sugar
4 large eggs at room temperature, spearated
1/4 teaspoon almond extract
1 cup milk
Fluffy Frosting:
1 1/4 cups light corn syrup
1 teaspoon grated orange peel
2 large eggs at room temparature
1 package sweetened coconut
Heat oven to 350. Grease 3 9 inch round cake pans. Sift together flour, baking powder, and salt in bowl. In sepearate bowl beat together butter and sugar on medium speed 5 minutes. Add yolks one at a time beating one minute after each addition; beat in almond extract. On low speed alternately beat in dry ingredients and milk. beat egg whites in clean mixer bowl on medium high speed just to stiff peaks. Fold into batter just until combined. Deivide batter among prepared pans and bake 25-27 minutes. To make frosting bring corn syrup just to a boil in medium saucepan stir in orange peel. Meanwhile beat whites in large mixer bowl on medium speed to soft peaks. Incrase speed to medium high and pour hot syrup mixture in a slow steady strea into whites and continue to beat to stiff peaks, 5 minutes. Fold in half the coconut into the frosting. Toast the rest of the coconut. Frost cooled cake, and gently press top and sides of cake with remaining coconut.
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