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Buttermilk White Cake with Coconut

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Ingredients

  • 4 eggs whites
  • 2 c flour
  • 1 1/2 c sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 c buttermilk or sour milk*
  • 1/2 c shortening
  • 2 tsp vanilla

Details

Preparation

Step 1

Heat oven to 350

Let egg whites stand at room temperature 30 min. Grease and flour two 9-inch round baking pans, set aside.

In large mixing bowl combine flour, sugar, baking powder, salt and baking soda. Add buttermilk, shortening, and vanilla; beat on low until combined. Beat on medium 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more.

Spread in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely.


Buttercream Frosting - In 4 quart mixing bowl beat 3/4 cup softened butter on medium until smooth. Gradually beat in 3 cups powdered sugar to combine. Beat in 1/4 cup buttermilk or milk and 2 tsp vanilla. Gradually beat in enough additional powdered sugar to make of spreading consistency.


*Sour Milk - Pour 1 T lemon juice or vinegar in 1 cup glass measure; add milk to equal 1 cup. Let stand 5 minutes.

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