Cake Central › Recipes › White Velvet Cake I

White Velvet Cake I

Great for picnics. You will need a fresh coconut.

White Velvet Cake I


  • 1/2 cup shortening 1 1/2 cups white sugar 2 1/2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1 cup milk 3 egg whites 1 teaspoon vanilla extract 1 tablespoon all-purpose flour 1 cup milk 1 cup coconut milk 1 cup white sugar 1 teaspoon vanilla extract 1 fresh coconut 2 teaspoons water


1 In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.

2 Blend shortening and 1 1/2 cups sugar. Mix in the flour mixture. Add 3/4 cup milk; beat for 2 minutes. Add egg whites, 1 teaspoon vanilla and 1/4 cup milk. Beat well.

3 Grease and flour two 9 inch round pans. Pour the batter into the pans.

4 Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack.

5 Remove the meat from the coconut and shred it.

6 To Make Frosting: Moisten 1 tablespoon flour with a small amount of water to make a paste. Combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon vanilla, and shredded coconut in a saucepan. Mix in flour paste, and cook for 10 minutes. Cool the frosting, and spread over cake.


There are no comments yet
Cake Central › Recipes › White Velvet Cake I