Buttermilk-Coconut Cake

Recipe by SharleneW
READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and flour two 8-inch or 9-inch round baking pans.
  • Preheat oven to 375°.
  • In medium bowl, stir together flour, baking powder and baking soda.
  • In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
  • Add the sugar and vanilla; beat until fluffy.
  • Add sugar and vanilla; beat until fluffy.
  • Add the egg whites and beat until smooth (about 2 minutes).
  • Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
  • Put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
  • Cool on wire racks for 10 minutes.
  • Remove from pans to cool completely on wire racks.
  • For frosting: In small bowl, beat 1/2 cup butter until light.
  • Gradually add powdered sugar, beating well.
  • Beat in milk and vanilla.
  • Gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) Spread frosting between layers and over top and sides.
  • Sprinkle top and sides with coconut.
  • Note: If you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
  • Let stand for 5 minutes.
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