White Coconut Cake

• 3 cups sifted flour
• 1-1/3 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup shortening
• 1/2 cup butter
• 2 cups sugar, divided
• 1-1/3 cup coconut milk *
• 1 tsp. vanilla
• 1 tsp. almond extract
• 1/3 cup shredded coconut (optional)
• 5 egg whites
• 3 egg whites **
• 1/2 tsp. salt
• 1 tsp. vanilla
• 4 cups confectioners sugar
• 2 tbsp. softened butter

1. Cream shortening and butter with 1-1/3 cups sugar.
2. Add sifted flour alternately with liquid, beginning and ending with flour.
3. Add vanilla and almond extracts.
4. If desired, add 1/3 cup fresh shredded coconut to the batter.
5. Beat egg whites to soft peaks.
6. Gradually add remaining 2/3 cup sugar.
7. Fold meringue into cake batter, just enough to incorporate.
8. Spoon into 2 9-inch layer cake pans lined with oiled waxed paper.
9. Bake at 350F for 25 to 35 minutes, or until cake bounces back when touched lightly.
10. Cool thoroughly.
11. Frost with Quick Creamy Frosting, then sprinkle with coconut.
12. Quick Creamy Frosting: Beat egg whites until foamy.
13. Add salt and vanilla.
14. Gradually add sugar, beating constantly.
15. Add butter, beating thoroughly.
16. Add more sugar, if necessary.

flour, baking powder, salt, shortening, butter, sugar, coconut milk, vanilla, almond extract, coconut, egg whites, egg whites, salt, vanilla, confectioners sugar, butter

Taken from www.foodgeeks.com/recipes/18560 (may not work)