COCONUT CLOUD CAKE

INGREDIENTS

1/2 cup butter
1 1/2 cups sugar
3 eggs, separated
2 1/2 cups sifted flour
4 tsp. of baking powder
1/4 teaspoon salt
1 tsp. lemon or almond extract

COOKING DIRECTIONS

Cream butter well to incorporate air, gradually adding sugar. Beat in egg yolks one at a time, beating well after each addition. Sift together flour, baking powder, salt. Add dry ingredients to creamed butter mixture alternately with 1/2 cup water. Beat well. Add extract.

In a very clean bowl (one trick is to rub the bowl with vinegar), beat egg whites until stiff but not dry. Fold gently into batter. Turn mixture into 2 greased layer cake pans.

Bake in preheated 350 degrees Fahrenheit oven for 25 to 30 minutes or until toothpick inserted in center is nearly clean and cake springs back when pressed lightly in center.

When cake is cooled, frost with a boiled frosting, seven-minute frosting, or all-white Mountain or coconut frosting. Sprinkle with freshly grated coconut.