Two of my baby sisters took off early this month to go serve as missionaries for the Church of Jesus Christ of Latter-day Saints. They are both headed to Brazil, and I couldn’t be more proud of them.
The cake is made up of a regular, lightly sweetened cake and then soaked in a mixture of sweetened condensed milk and coconut milk.
1/4 teaspoon salt
- Preheat oven to 350-degrees. Lightly grease two 9-inch round pans. (Or make it a single layer in a 9×13)
- Sift together flour, baking powder and salt. In a separate bowl, stir extracts into OJ.
- Beat the egg whites to soft peaks, then gradually add in sugar until stiff peaks have formed. Fold in egg yolks.
- Gently alternate folding in flour mixture and OJ.
- Pour batter into pans.
- Bake in preheated oven for about 25-30 minutes until golden brown. (40-45 for 9×13)
- Remove from oven and use a fork to poke holes all over the top of the cake, about 1-inch apart.
- Mix together coconut milk, sweetened condensed milk, vanilla and almond extract. Evenly pour over the cakes, and then sprinkle with shredded coconut.
- Let child until cold, at least 4 hours. If desired, remove cakes from pan, stack – and sprinkle with more shredded coconut.