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I tried making this with bagged grated coconut...not good...BUT, if you have fresh coconut, DON'T miss out on this loaf!
- Cream shortening; add sugar gradually, and continue creaming until very fluffy.
- Sift flour, baking powder, and salt together.
- Add alternately with milk to creamed mixture.
- Beat egg whites until stiff but not dry.
- Fold egg whites and coconut into batter.
- Cut waxed paper to fit two 9x5x3-inch loaf pan. Grease pans add line with waxed paper.
- Bake about 1 hour at 350 degrees.
- Cool on racks before removing.
I liked the way this came out... a delicate white cake, but I didn't taste the coconut very much at all. It might've been because I didn't use the coconut right away after I grated it. I meant to, but life happened, and the coconut meat ended up sitting in a ziplock in the fridge for a few days before I could get to it. I used all-purpose flour with the standard substitution for cake flour (7/8 cup of a.p. flour = 1 cup cake flour). So I used 3 1/8 cups of a.p. flour. When we mixed the flour and milk into the creamed shortening/sugar, it was so heavy and dense a batter, I could not see how I would ever be able to fold in the egg whites. So I added the whole can of evaporated milk (1 1/2 cups), instead of the 1 cup called for. I'm glad I did. It was still a challenge to carefully fold in those egg whites. I was so careful with this delicate recipe that I did sift the flour twice...once when measuring it and once when combining with the salt and b.p. Normally I blow off sifting, but I wanted this to come out right. I will probably make it again, but with fresher coconut (the day I grate it?) and increase the coconut to at least 1 cup. I would still use the whole can of evaporated milk. I think this cake would be very nice served with some coconut flavored whip cream and sliced strawberries or possibly a sauce of some kind... maybe a rum sauce?