Ingredients
- Frosting:
- 3 c. flour
- 1 Tbsp. baking powder
- 1/3 tsp. salt
- 4 egg whites
- 1 c. solid vegetable shortening
- 2 c. sugar
- 1 c. milk
- 1 tsp. vanilla
- 1 c. milk
- 1/4 c. flour
- 1/4 tsp. salt
- 1 c. solid vegetable shortening
- 1 c. sugar
- 1 tsp. vanilla
- 4 Tbsp. canned cream of coconut, warmed slightly
- 1 bag (14 oz) flaked sweet coconut
Preparation
Step 1
1. Heat oven to 375. Grease and flour 2 9" round cake pans.
2. Cake: In large bowl whisk together flour, baking powder and salt. Set aside.
3. In a bowl beat the egg whites to soft peaks. Set aside.
4. In another large bowl beat shortening and sugar until creamy. Add milk and flour mixture, alternating, in 3 additions, beating well after each addition. Beat in vanilla. Beat on medium high speed for 5 min, occasionally scraping sides of the bowl.
5. Evenly divide between the pans. Bake at 375 for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on wire racks 10 min. Remove from pans and cool completely.
6. Frosting: Whisk milk, flour and salt in a medium bowl over simmering water or a double boiler, until very thick. Allow to cool. In another bowl beat shortening, sugar and vanilla until fluffy. Add cooled flour mixture; beat until fluffy.
7. Place 1 layer cake on serving plate and spoon 2 Tbsp. cream of coconut on top. Let cake absorb. Frost top of layer and cover with some of the coconut. Top with second layer and spoon remaining cream of coconut over top. Frost top and sides; cover with remaining coconut. Chill at least 1 hour.