Buttermilk-coconut Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup shortening
• 1/4 cup butter
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 5 egg whites
• 1 cup buttermilk
• 1/2 cup butter, softened
• 7 3/4 cups powdered sugar, sifted
• 1/3 cup milk
• 2 teaspoons vanilla
• 1 cup flaked coconut

Recipe

• 1 grease and flour two 8-inch or 9-inch round baking pans.
• 2 preheat oven to 375°.
• 3 in medium bowl, stir together flour, baking powder and baking soda.
• 4 in another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
• 5 add the sugar and vanilla; beat until fluffy.
• 6 add sugar and vanilla; beat until fluffy.
• 7 add the egg whites and beat until smooth (about 2 minutes).
• 8 add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
• 9 put in prepared pans and bake at 375° for 25 to 30 minutes or until done when tested with toothpick.
• 10 cool on wire racks for 10 minutes.
• 11 remove from pans to cool completely on wire racks.
• 12 for frosting: in small bowl, beat 1/2 cup butter until light.
• 13 gradually add powdered sugar, beating well.
• 14 beat in milk and vanilla.
• 15 gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) spread frosting between layers and over top and sides.
• 16 sprinkle top and sides with coconut.
• 17 note: if you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
• 18 let stand for 5 minutes.