White Coconut Cake

This coconut layer cake is made with coconut milk and egg whites, and can be sprinkled with coconut if desired.

Cook Time: 30 minutes

Ingredients:

• 3 cups sifted flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/2 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

Preparation:

Cream shortening and butter with 1 1/3 cups of the sugar. Add sifted flour alternately with liquid, beginning and ending with flour; add vanilla and almond extracts. If desired, add 1/3 cup fresh 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 in a preheated 350° oven for 25 to 35 minutes, or until cake bounces back when touched lightly.
Cool thoroughly; frost with Quick Creamy frosting (below) or Fluffy White Frosting, then sprinkle with coconut.

Quick Creamy Frosting

• 3 egg whites (this is uncooked, so use equivalent Just Whites)
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 4 cups confectioners sugar
• 2 tablespoons soft butter

Reconstitute and beat egg whites according to package directions until foamy; add salt and vanilla. Gradually add sugar, beating constantly. Add butter, beating thoroughly. Add more sugar, if necessary.

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