-
1
Heat oven to 350?.
-
2
Grease and flour 2 round pans, 9x1 1/2 inches.
-
3
Beat egg whites in medium bowl with electric mixer on high speed until foamy.
-
4
Gradually beat in 1/2 cup granulated sugar, beating until stiff and glossy; set aside.
-
5
Beat flour, 1 cup granulated sugar, the baking powder, salt and shortening in large bowl on medium speed.
-
6
Beat in milk on low speed 30 seconds.
-
7
Beat on medium speed 2 minutes.
-
8
Carefully fold in egg whites and coconut.
-
9
Pour into pans.
-
10
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
-
11
Cool completely.
-
12
Fill layers and frost top of cake to within 1 inch of edge with Tutti-Frutti Filling.
-
13
Beat whipping cream, almond extract and powdered sugar in chilled medium bowl with electric mixer on high speed until light and fluffy.
-
14
Spread side and top edge with whipped cream mixture.
-
15
Serve immediately or refrigerate until serving.
-
16
Store covered in refrigerator.
-
17
Tutti-Frutti Filling: Mix 2 egg yolks and 23 cup sour cream in 2- quart saucepan until blended.
-
18
Stir in 23 cup sugar.
-
19
Cook over low heat, stirring constantly, until mixture begins to simmer.
-
20
Simmer about 5 minutes, stirring constantly, until mixture begins to thicken; remove from heat.
-
21
Stir in 1 cup each chopped pecans, chopped golden raisins, chopped red candied cherries and 23 cup flaked coconut; cool.
