White Coconut Cake

by angel

Prep time: 0:35 Overall time: 1:15

Servings: 8 servings

INGREDIENTS

3 cups sifted flour
4 teaspoons baking powder
½ teaspoon salt
½cup shortening
½ cup butter
2 cups sugar, divided
1 1/3 cups coconut milk (if using fresh coconut milk, add regular milk to make 1 1/3 cups)
1 teaspoon vanilla
1 teaspoon almond extract
1/3 cup coconut, optional
5 egg whites

INSTRUCTIONS

Cream shortening and butter with 1-1/3 cups sugar. Add sifted flour alternately with liquid, beginning and ending with flour. Add vanilla and almond extracts. If desired, add 1/3 cup fresh shredded coconut to the batter. Beat egg whites to soft peaks. Gradually add remaining 2/3 cup sugar. Fold meringue into cake batter, just enough to incorporate.

Spoon into 2 9-inch layer cake pans lined with oiled waxed paper. Bake at 350°F for 25 to 35 minutes, or until cake bounces back when touched lightly.

Cool thoroughly. Frost with Quick Creamy Frosting, then sprinkle with coconut.

Quick Creamy Frosting:
Beat egg whites until foamy. Add salt and vanilla. Gradually add sugar, beating constantly. Add butter, beating thoroughly. Add more sugar, if necessary.

CHEF COMMENTS

* If using fresh coconut milk, add regular milk to make 1-1/3 cups.
** You may want to consider using egg white equivalents, as the frosting will not be cooked.

Tagged: cakes, coconutcake, desserts add tags

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