Coconut Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 2¼ cups all-purpose flour
  • 1½ cups sugar
  • 3½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup softened shortening
  • 1 cup milk
  • 1 teaspoon vanilla or almond extract
  • 4 egg whites, unbeaten
  • Cream Filling (recipe follows)
  • Fluffy Frosting (recipe follows)
  • Garnish: flaked coconut, pecans
Instructions
  1. Preheat oven to 350°. Grease and flour 2 (8-inch) round cake pans (see Note).
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Add the shortening, ⅔ cup milk, and extract. Beat with a mixer at medium speed for 2 minutes, scraping sides and bottom of bowl as needed. Add remaining ⅓ cup milk and egg whites. Beat at medium speed for 2 minutes more, scraping the bowl frequently.
  3. Pour the batter equally into the 2 prepared pans. Bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes. Cool in pans for 10 minutes; remove from pans, and cool completely on a wire rack.
  4. Place one cake layer on a cake plate; spread Cream Filling evenly over top of cake layer. Top with remaining cake layer. Spread Fluffy Frosting on top and sides of cake and sprinkle with coconut and pecans, if desired.
Notes
Note: Cake can be made in a 13x9-inch baking pan, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/coconut-cake-2/