- Spray the center only of 3 - 9x2 inch round pans and line with parchment rounds. Spray the center only of the parchment. See Baking Pan Prep post for more information.
- Preheat the oven to 350°F.
- Place the flour, 1 cup + 1 tablespoon sugar, baking powder, salt, dry milk, vegetable oil, ⅓ cup water, egg yolks, vanilla and almond extracts in a mixing bowl. Mix on medium for 2 minutes, scraping well.
- Lower the speed of the mixer and add the ⅔ cup water one half at a time, mixing well after each addition. The mixture will be very liquid.
- In a clean mixing bowl fitted with the whisk attachment, beat the egg whites and cream of tarter until soft peaks form. Gradually add the remaining sugar, about a tablespoon at a time, and beat until medium stiff peaks form.
- Taste the meringue to make sure the texture is smooth and doesn’t seem sandy. If it is, continue mixing until it is smooth to the tongue.
- Whisk ¼ of the beaten whites into the batter; fold in the remaining whites.
- Divide the batter evenly between the pans (about 320 grams or 11 ¼ ounces each pan).
- Bake for 14 to 18 minutes. The cakes will be very slightly colored if at all, the tester will come out clean and the center will spring back when lightly touched.
- After cooling, the layers will fall slightly and pull away from the sides of the pans – that is how it should be.
Source: https://pastrieslikeapro.com/coconut-cream-cake/#recipe