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White Velvet Cake I
"Great for picnics. You will need a fresh coconut." Original recipe yield: 2 - 9 inch layers.
INGREDIENTS:
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
DIRECTIONS:
In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
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.
Grease and flour two 9 inch round pans. Pour the batter into the pans.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack.
Remove the meat from the coconut and shred it.
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.
Rating: 0/0
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