Buttermilk Coconut Cake 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 cup shortening 1/4 cup butter or margarine 1 1/2 cups granulated sugar 1 teaspoon vanilla extract 5 egg whites 1 cup buttermilk -- or sour milk 1 cup coconut flakes --toasted, if you like Butter Frosting: 1/2 cup butter or margarine 3 cups powdered sugar -- sifted 1/3 cup milk 2 teaspoons vanilla extract 3 3/4 cups powdered sugar -- to 4 cups, sifted Cake: Preheat the oven to 375 degrees; grease and flour two 8 or 9-inch round cake pans. Stir together the flour, baking powder and baking soda. In a mixing bowl, beat the shortening and butter for 30 seconds. Add the sugar and vanilla extract and beat until fluffy. Add the egg whites and beat on medium speed for about 2 minutes until smooth. Add the dry ingredients and buttermilk alternately to the beaten mixture, beating on low speed after each addition until the mixture is just combined. Turn the batter into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pans on wire racks for 10 minutes. Remove from the pans and cool completely on wire racks. Frosting: In a small mixing bowl, beat the butter until light. Gradually add 3 cups powdered sugar, beating well. Beat in the milk and vanilla extract. Gradually beat in the remaining powdered sugar to make a spreadable frosting. Spread the frosting between the layers and over the top and sides. Sprinkle the top and sides with the coconut. Makes 3 cups. Note: If using a 13 x 9 x 2-inch baking pan, bake for 30 minutes, or until the cake tests done. Cool completely and spread with the frosting. Refrigerate any leftover frosting, or use a smaller recipe.   Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page