Prep Time: 15 mins
Total Time: 45 mins
Serves: 12,Yield: 1two layer cake
About This Recipe
“This is a luscious cake recipe I found in a recipe collection of Midwest cooks.I definitely ate more than my share!”
Ingredients
Cake
2cupsall-purpose flour
1 1/2 teaspoonsbaking powder
1/4 teaspoonbaking soda
1/2 cupshortening
1/4 cupbutter
1 1/2 cupssugar
1teaspoonvanilla
5egg whites
1cupbuttermilk
Butter Frosting
1/2 cupbutter, softened
7 3/4 cupspowdered sugar, sifted
1/3 cupmilk
2teaspoonsvanilla
1cupflaked coconut
Directions
Grease and flour two 8-inch or 9-inch round baking pans.
Preheat oven to 375°.
In medium bowl, stir together flour, baking powder and baking soda.
In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
Add the sugar and vanilla; beat until fluffy.
Add sugar and vanilla; beat until fluffy.
Add the egg whites and beat until smooth (about 2 minutes).
Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
Cool on wire racks for 10 minutes.
Remove from pans to cool completely on wire racks.
For frosting: In small bowl, beat 1/2 cup butter until light.
Gradually add powdered sugar, beating well.
Beat in milk and vanilla.
Gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) Spread frosting between layers and over top and sides.
Sprinkle top and sides with coconut.
Note: If you don’t have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
Let stand for 5 minutes.
Reviews
“This was ok.It stuck to the pan quite a bit and didn’t rise as much as I would have liked.I also used the butter instead of shortening.I did like the frosting recipe.It even crusted a bit to help in smoothing but I found you I needed to stick the coconut on right away because after it crusted it wouldn’t stay on.”
“I’m a rebel and and did some changes. But they worked which makes this cake a good and versatile recipe. Instead of using just egg whites I used 3 whole eggs, and put in coconut extract into the batter. I made them into cupcakes as today is my daughter’s 9th Birthday. I made 21 and baked them for 20 mins and they are overdone. But still really good! I bet if I pierced them and poured some coconut simple syrup over it they would ROCK! I’m not using this icing recipe… I don’t like butter icing. But I’m using a mix of cream cheese and sugar and cool whip with coconut extract. YUMMY! Thanks for the recipe!”
“So yummy!Only change I made was that I don’t use shortening…so I used all butter in the cake.”
“I changed a few things,I used cake flour,toasted the coconut and used coconut milk in the icing.It turned out really good and pretty.As you can tell in the photo, I almost toasted the coconut too much.This is a light cake with really good coconut flavor.Thanks for the recipe.”