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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Great for picnics. You will need a fresh coconut. 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:
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.
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