Time
prep 0:35
total 1:15
Ingredients
| 3 cups | sifted flour | | 1-1/3 tbsp. | baking powder | | 1/2 tsp. | salt | | 1/2 cup | shortening | | 1/2 cup | butter | | 2 cups | sugar, divided | | 1-1/3 cup | 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 |
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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.
Author's 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.
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