Ingredients
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2 1/2 cups cake flour
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1/2 teaspoon baking soda
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1/2 teaspoon baking powder
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1 teaspoon salt
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3/4 cup shortening
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1 2/3 cups sugar
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1 teaspoon clear vanilla
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1 teaspoon coconut extract
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4 egg whites
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1 1/4 cups buttermilk
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3 cups shredded coconut (to top the frosting)
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5 tablespoons Wondra Flour
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1 cup milk
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1/2 cup unsalted butter or 1/2 cup margarine
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1/2 cup shortening
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1/2 teaspoon salt
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1 cup confectioners' sugar
Instructions
- Grease and flour two round cake pans or one large pan for a single layer cake.
- Sift together flour, baking powder, baking soda and salt.
- Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
- Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean.
- Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting.
- For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool.
- In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy.
- Frost cake. Sprinkle with all of the coconut.
- Store in refrigerator.
- Cooking time does not include the time for the cake and frosting to cool.