White Velvet Cake I

• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 3 egg whites
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 cup coconut milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 fresh coconut
• 2 teaspoons water

1. In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
2. Blend shortening and 1 1/2 cups sugar. Mix in the flour mixture. Add 3/4 cup milk; beat for 2 minutes. Add egg whites, 1 teaspoon vanilla and 1/4 cup milk. Beat well.
3. Grease and flour two 9 inch round pans. Pour the batter into the pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack.
5. Remove the meat from the coconut and shred it.
6. To Make Frosting: Moisten 1 tablespoon flour with a small amount of water to make a paste. Combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon vanilla, and shredded coconut in a saucepan. Mix in flour paste, and cook for 10 minutes. Cool the frosting, and spread over cake.

shortening, white sugar, flour, baking powder, salt, milk, egg whites, vanilla, flour, milk, coconut milk, white sugar, vanilla, fresh coconut, water

Taken from www.allrecipes.com/recipe/7594/white-velvet-cake-i/ (may not work)