Fresh Coconut Cake

• 2/3 cup margarine
• 1 3/4 cup sugar
• 3 cup cake flour (see my recipe for cake flour)
• 1 Tbsp + 1/2 tsp baking powder
• 3/4 tsp salt
• whisper of ginger
• 1 1/3 cup milk
• 2 tsp vanilla
• 3 large eggs, separated
• 1/2 cup fresh grated coconut or shredded commercially prepared kind

1. Preheat oven to 350-F. Grease 3 8-inch round cake pans.
2. In a large mixing bowl with an electric mixer, cream margarine and sugar until fluffy. Mixture will be lemon colored. Add yolks and blend well.
3. Sift together salt, flour, baking powder, and ginger. Add alternately with milk to the first mixture. Blend well after each addition. Add vanilla, blend well. set aside.
4. Wash beaters with hot soapy water. Making sure bowl and beaters are absolutely grease free, whip the egg whites until still. Fold whites into batter. Pout into cake pans.
5. Bake about 30 minutes, toothpick inserted should come out clean. Cool completely.
6. Frost with Coconut Frosting (see my recipe)

margarine, sugar, cake flour, salt, whisper, milk, vanilla, eggs, coconut

Taken from www.epicurious.com/recipes/member/views/fresh-coconut-cake-50054441 (may not work)