Christmas Coconut Cake
 
4 egg whites
1/2 c. granulated sugar
2 Cups plus 2 Tbsp. gold medal all-purpose flour
1 c. granulated sugar
3-1/2 t. baking powder
1 t. salt
1/2 c. shortening
1 c. milk
2/3 c. flaked coconut

Tutti-Frutti Filling
2 egg yolks
2/3 c. sour cream
2/3 c. sugar
1 Cup chopped pecans
1 Cup chopped golden raisins
1 Cup chopped red candied cherries
2/3 Cup flaked coconut

Frosting
1 c. heavy whipping cream
3/4 t. almond extract or vanilla
1/4 c. powdered sugar

Heat oven to 350� Grease and flour 2 round pans, 9x1 1/2 inches.

Beat egg whites in medium bowl with electric mixer on high speed until foamy. Gradually beat in 1/2 cup granulated sugar, beating until stiff and glossy; set aside.

Beat flour, 1 cup granulated sugar, the baking powder, salt and shortening in large bowl on medium speed. Beat in milk on low speed 30 seconds. Beat on medium speed 2 minutes. Carefully fold in egg whites and coconut. Pour into pans.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

Fill layers and frost top of cake to within 1 inch of edge with Tutti-Frutti Filling.

Beat whipping cream, almond extract and powdered sugar in chilled medium bowl with electric mixer on high speed until light and fluffy.Spread side and top edge with whipped cream mixture.

Serve immediately or refrigerate until serving. Store covered in refrigerator.

Tutti-Frutti Filling:

Mix 2 egg yolks and 2/3 cup sour cream in 2-quart saucepan until blended.

Stir in 2/3 cup sugar. Cook over low heat, stirring constantly, until mixture begins to simmer. Simmer about 5 minutes, stirring constantly, until mixture begins to thicken; remove from heat.

Stir in 1 cup each chopped pecans, chopped golden raisins, chopped red candied cherries and 2/3 cup flaked coconut; cool.

Serving Size: 12

Nutritional Information 1 Serving: 455 calories 190 calories from fat); 21 g fat (9 g saturated); 50 mg cholesterol; 330 mg sodium; 64 g carbohydrate (2 g dietary fiber); 5 g protein.