You are here  Fresh Coconut Cake  Western.Chefs's picture   Cake
flour 2 1⁄4 Cup (36 tbs), sifted   Granulated sugar 1 1⁄2 Cup
(24 tbs)   Baking powder 4 Teaspoon   Salt 1 Teaspoon  
Vegetable shortening 1⁄2 Cup (8 tbs)   Coconut milk 1 Cup (16
tbs)   Vanilla extract 1 Teaspoon   Egg whites 4 Medium
(Unbeaten)  1. Preheat oven to moderate (350° F.). Grease two
nine-inch layer cake pans, line with waxed paper and grease the
paper. 2. Into the bowl of an electric mixer sift the flour,
sugar, baking powder and salt. Add the shortening, three-
quarters cup of the coconut milk and the vanilla. Beat two
minutes at low to medium speed, scraping the bowl and beaters as
necessary. 3. Add the egg whites and the remaining coconut milk
and beat two minutes longer. 4. Turn the batter into the
prepared pans and bake until a cake tester inserted in the
center of the cake comes out clean, about twenty to thirty
minutes. 5. Cool the cake on a rack ten minutes before removing
from the pans. 6. When the cake is completely cool,