Buttermilk White Cake with Coconut
- 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
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.