White Coconut Cake

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

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

INSTRUCTIONS:
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. The coconut cake is now ready....Nice !

coconut-cloud-cake.