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Silver White Coconut Cake

June 28, 2006

2 3/4 cups sifted Pillsbury Softasilk cake flour (or 2 1/2 cups and 1 1/2 teaspoons sifted all-purpose flour)

1 3/4 cups sugar

4 1/2 teaspoons baking powder

1 teaspoon salt

2/3 cup soft Crisco shortening

3/4 cup fat-free milk

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup fat-free milk

5 egg whites (2/3 cup), unbeaten

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Seven Minute Frosting (recipe)

Generously grease and flour two 9-inch layer pans.

Sift together in a bowl the cake flour, sugar, baking powder and salt.

Add shortening, 3/4 cup milk, vanilla extract and almond extract. Beat with an electric mixer for 2 minutes.

Add another 1/2 cup milk and the unbeaten egg whites. Beat for 2 more minutes.

Pour batter into prepared pans. Bake at 350 degrees for 30 to 35 minutes or until cake tests done. Cool.

Frost the bottom layer of the cake and sprinkle with shredded coconut. Place the top layer cake on. Frost the entire cake and sprinkle with shredded coconut.

Serves 16 to 20.

- Courtesy of Katherine Rohrer and the 1956 edition of "Betty Crocker's Picture Cook Book"

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