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1
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until stiff but not dry.
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2
Refrigerate.
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3
Heat the oven to 350 degrees F. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth.
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4
With the mixer running, slowly add the sugar and mix.
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5
Add the vanilla, almond, or coconut extract and mix well.
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6
Sift the flour 3 times with the baking powder (this is to lighten the cakes).
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7
Add a third of the flour mixture to the butter mixture and mix.
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8
Add half of the milk to the butter mixture and mix.
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9
Add another third of the flour mixture and mix.
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10
Add the remaining milk and mix.
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11
Add the remaining flour and mix until smooth.
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12
Fold in the egg whites.
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13
Cut 2 round parchment disks to fit 9-inch cake pans.
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14
Butter and flour the pans then place the parchment disks on the bottom of the pans.
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15
Divide the batter evenly between the 2 pans.
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16
Bake until firm to the touch and almost dry in the center, 20 to 25 minutes.
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17
Let cool in the pan.
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18
Make the frosting: Off the heat, combine the egg whites, cold water, sugar and cream of tartar in the top of a double boiler.
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19
Whisk until smooth.
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20
Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes).
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21
Remove from the heat and whisk in the vanilla.
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22
Let cool, whisking often.
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23
Turn out the cakes and brush off any crumbs.
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24
Place 1 layer on a cake stand and cover it with frosting.
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25
Place the second layer top side down and press lightly.
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26
Frost the top and sides.
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27
Press coconut all over the surface of the cake and serve.
