TOTAL TIME: Prep: 45 min. Bake: 15 min. + cooling

YIELD: 16 servings.

When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana

Ingredients:

4 large egg whites

3/4 cup butter, softened

1-1/2 cups sugar, divided

1 teaspoon almond extract

1 teaspoon vanilla extract

2-3/4 cups cake flour

4 teaspoons baking powder

3/4 teaspoon salt

1 cup whole milk

Frosting:

5 large egg whites

1-2/3 cups sugar

1 tablespoon water

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

2-1/2 cups unsweetened coconut flakes

Colored sprinkles, optional

Directions:

1. 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°.

2. 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.

3. With clean beaters, beat the 4 egg whites on medium speed until soft peaks form. Gradually add remaining 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.

4. 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.

5. 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.

6. Spread between layers and over top and sides of cake. Cover with coconut. If desired, decorate with sprinkles. Store, uncovered, in refrigerator.

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