Fresh Coconut Cake

• 1 2/3 c. cake flour
• 1 c. sugar
• 3/4 tsp. salt
• 3 1/2 tsp. baking powder
• 1/3 c. shortening
• 1 tsp. vanilla
• 1/2 c. coconut milk
• 1/4 c. sweet milk
• 3 egg whites (unbeaten)
• freshly ground coconut

1. Have all ingredients at room temperature.
2. Sift flour, measure and resift 3 times, the last time sifting with the sugar, salt and baking powder.
3. Add shortening and 1/2 cup of the two milks combined.
4. Beat with electric mixer for 2 minutes on low speed. Scrape batter from the sides.
5. Add remaining 1/4 cup combined milks, egg whites and vanilla.
6. Beat for 2 minutes more.
7. Turn into 2 (8-inch) greased and floured cake pans.
8. Bake at 350u0b0 for 25 minutes.
9. Cool for 10 minutes before turning out.
10. When cool, spread with icing and sprinkle coconut over the top.

cake flour, sugar, salt, baking powder, shortening, vanilla, coconut milk, sweet milk, egg whites, freshly ground coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867615 (may not work)