With its pink, green, and white layers, this stacks up to one festive cake for the holidays. Fill and frost the layers with a heavenly whipped cream frosting and add a sprinkle of coconut.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 350 degrees F. With cooking spray, coat three 9-1/4 x 5-1/4 x 2-3/4-inch loaf pans. Line with waxed paper.

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  • Mix flour, almonds, baking powder and salt in a bowl.

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  • Beat egg whites and cream of tartar in large bowl until foamy. Gradually add granulated sugar, beating until stiff peaks form. Sprinkle half the flour mixture over whites; fold in gently. Repeat with remaining flour. Fold in extract.

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  • Measure 1-1/4 cups batter into each of 2 separate bowls. Tint 1 light green, other pink. Transfer pink batter into one pan, green batter into second, remaining white into third.

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  • Bake in 350 degree oven 12 minutes, until tops spring back when pressed. Invert onto racks; peel off paper. Cool.

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  • Heat 1/4 cup cream and gelatin in saucepan; stir to dissolve. Cool.

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  • Beat remaining cream and confectioners sugar in bowl until slightly thickened and frothy. Add gelatin mixture. Beat to stiff peaks.

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  • Place green layer on platter. Spread with half the jam. Top with 1/2 cup cream mixture. Sprinkle with 1/4 cup coconut. Continue layering with white cake, remaining jam, 1/2 cup cream mixture and 1/4 cup coconut. Top with pink layer. Frost top and sides of cake with cream mixture. Place remaining flake coconut in plastic bag with 1 drop of green food coloring; knead to blend color. Sprinkle cake with tinted coconut. Refrigerate cake 45 minutes or until whipped cream is firm. Makes 10 servings.

Nutrition Facts

354 calories; 21 g total fat; 12 g saturated fat; 57 mg cholesterol; 168 mg sodium. 37 g carbohydrates; 1 g fiber; 6 g protein;

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