Mema's Coconut Cake
- Thursday, May 24, 2012
Rich White Cake
Preheat oven to 350 F
Grease & flour 2, 9”layer pans
Stiffly beat 6 egg whites (3/4 cup) then set aside.
Cream together until fluffy: 1 cup soft shortening (half butter for flavoring) and 2 cups granulated sugar
Sift together 2-3 times: 3 cups cake flour, 4 teaspoons baking powder and 1 teaspoon salt.
Stir in alternately with mixture: 1-1/3 cup thin milk (half water) and 2 teaspoons vanilla.
Add 1/3 at a time of each of the “sift” & “stir” to the cream together mixture making sure blended well each time. Now fold in egg whites, using 1/3 of stiff egg whites at a time (some liquefied egg whites ok –just add them in also) until all is incorporated.
Divide evenly into prepared pans and bake 30-35minutes until toothpick tests done.Cool
Combine in double boiler:
2 egg whites
1-1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1/3 cup water
Place over boiling water and beat with rotary beater until mixture holds it’s shape. Remove from heat then add in 1-1/2 teaspoon vanilla. Beat until bottom of pan is cool enough to touch then spread on cake. Add flaked sweetened coconut for coconut cake. This would be delicious served with fresh berries in season!