|
|
Foodgeek: |
|
Rating: |
 |
Servings: |
8 to 10 servings |
Prep. Time: |
:35 |
Total Time: |
1:15 |
Ingredients: |
|
|
3 cups sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1/2 cup butter
2 cups sugar, divided
1-1/3 cups coconut milk *
1 tsp. vanilla
1 tsp. almond extract
1/3 cup shredded coconut (optional)
5 egg whites
Quick Creamy Frosting:
3 egg whites **
1/2 tsp. salt
1 tsp. vanilla
4 cups confectioners sugar
2 tbsp. softened butter
|
Directions:
|
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.
|
Comments from angel
:
|
* 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.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
