Yellow Cake

4 large eggs, separated

3/4 cup butter, at room temperature
2 cups granulated sugar
2 teaspoons pure vanilla extract
2 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Marshmallow Icing
5 Tablespoons cool water
1/4 teaspoon cream of tartar
1 1/3 cups granulated sugar
2 egg whites, room temperature
1 Tablespoon light corn syrup
1 teaspoon vanilla extract
Makes about 3 cups of icing
Garnish
1/2 cup shredded coconut

Cake
Preheat oven to 350 degrees F.
Line a 9x13 inch pan with parchment paper.
Grease with butter and dust the parchment paper with a little flour. Set aside.
Separate the eggs.
Beat the egg whites in a medium size bowl using and electric mixer until they ar
e stiff. Set aside.
In a large mixing bowl, beat the butter until it is creamy smooth. Add the sugar
and beat for 2 more minutes.
Add the egg yolks all at one time and beat for another minute until the is fluff
y and light in color.
Beat in the vanilla extract.
Place the flour, baking powder, and baking soda in a clean mixing bowl and stir
to combine.
In increments, alternately add the flour and the buttermilk to the butter mixtur
e. Mix in to combine, but don't over beat.
Fold in the stiff egg whites using a rubber spatula,then pour into the prepared
cake pan.
Place into the preheated oven and bake for 35 minutes or until a toothpick inser
ted in the center comes out clean.
Remove and place the cake onto a rack to cool.

After 10 minutes remove the cake from the pan onto the cooling rack and peel off
the parchment paper.
Once the cake has cooled completely, use a large knife to slice the cake in half
so you end up with two thin layers.
Marshmallow Icing
In a sauce pan bring to boil some water (about 2 inches deep). Reduce heat to a
simmer. In a mixing bowl place water, cream of tartar, sugar, egg whites and lig
ht corn syrup.
Place bowl into simmering water and turn off heat. Whip egg whites with an elect
ric mixer for about 3 minutes. With a thermometer check the temp of egg whites t
hey should be at 140F, if the temperature is too low return to water. Continuing
whipping to stiff peaks. Fold in vanilla.
Assembly
Layer the cake with the icing. Sprinkle coconut on top.
*Optional: Serve with a small scoop of vanilla ice cream if desired and garnish
with decorator white chocolate garnishes.