Fresh Coconut Cake Quick Mix
|Cake flour||1 2⁄3 Cup (26.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Coconut milk||1⁄2 Cup (8 tbs)|
|Sweet milk||1⁄4 Cup (4 tbs)|
|Egg whites||3 , unbeaten|
|Freshly grated coconut||3 Cup (48 tbs)|
Have all ingredients at room temperature.
Sift flour, measure and resift 3 times with sugar, salt and baking powder, the last time into large mixing bowl.
Add shortening and 1/2 cup of the two milks combined.
Beat on low speed 2 minutes with electric beater (time exactly).
Scrape batter from sides of bowl twice during beating.
Add remaining 1/4 cup liquid, the egg whites and vanilla.
Beat 2 minutes longer; scrape sides of bowl to keep batter smooth.
Turn into two 8-inch layer pans, bottoms lined with thin, plain paper.
Bake at 350° F. (moderate) for 25 minutes.
Cool 5 minutes, then turn out on cake racks to finish cooling.
Put together with Lemon Filling, and frost with 7-Minute Icing.
Sprinkle generously with freshly grated cocoanut.