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Ingredients

¼ cup butter ¼ cup shortening 1 cup white sugar 1 ¾ cups sifted cake flour 2 ½ teaspoons baking powder ⅓ cup milk 1 teaspoon vanilla extract ½ teaspoon almond extract 5 egg whites, stiffly beaten 1 cup white sugar 2 tablespoons water ½ teaspoon vanilla extract ⅛ teaspoon cream of tartar 2 egg whites 2 drops red food coloring ½ cup candy-coated milk chocolate eggs 1 cup flaked coconut 4 drops green food coloring

Nutrition Info

466.1 calories carbohydrate: 68.7 g cholesterol: 15.6 mg fat: 19.4 g fiber: 2.2 g protein: 6.1 g saturatedFat: 11.6 g servingSize: - sodium: 209.1 mg sugar: 47.1 g transFat: : - unsaturatedFat: : -

Cream butter or margarine and shortening. Add 1 cup sugar gradually, beating until mixture resembles whipped cream.
Sift flour and baking powder together 3 times, add to creamed mixture alternately with milk. Stir in 1 teaspoon vanilla extract and almond extract. Fold in stiffly beaten egg whites carefully. Pour batter into two greased 8 inch round pans.
Bake for 20 to 30 minutes at 375 degrees F (190 degrees C). Cool layers on wire racks.
To Make Boiled Icing: Place 1 cup sugar, water, 1/2 teaspoon vanilla, cream of tartar, 2 egg whites, and red food colouring in top of double boiler. Cook, beating constantly, until frosting is thick and creamy.
Frost cake with icing. Make a nest of green coconut on top of cake, and fill nest with candy eggs. Sprinkle a border of coconut around base of cake. Makes 15-20 servings.
To make green tinted coconut, Place coconut in a large plastic bag, put a few drops of green food color in the bag and shake until desired consistency is achieved.

1 8 inch layer cake

This cake is a great holiday treat. Hope that you will enjoy it.