Snow Cake

1 cup butter or margarine, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt, divided
1 cup milk
1 cup shredded coconut
1-1/2 teaspoons grated orange peel

Icing
2 cups sugar
3 egg whites
5 tablespoons melted snow (or water)
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Shredded coconut

In a mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts; beat well. Combine flour, baking powder and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange peel. In a small mixing bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter.

Pour into three greased 9-in. round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely.

For icing, combine sugar, egg whites, water and corn syrup in a heavy saucepan or double boiler. With a portable mixer, beat on low for 1 minute. Continue beating on low speed over low heat until frosting reaches 160 degrees, about 8-10 minutes.

Pour into a mixing bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Place one cake layer on a serving plate. Spread with frosting and sprinkle with coconut. Repeat. Top with last layer. Frost top and sides of cake; sprinkle with coconut. Makes 12-16 servings.