Great for picnics. You will need a fresh coconut.

White Velvet Cake I

Ingredients

  • 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

Instructions

    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.


Comments

No Comments Yet


Login To Leave A Comment