Coconut fluff cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | Sifted cake flour |
| 4½ | teaspoon | Baking powder |
| 1½ | teaspoon | Salt |
| 1¾ | cup | Sugar |
| ¾ | cup | Vegetable shortening |
| 1⅛ | cup | Milk |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Almond extract |
| ⅔ | cup | Egg whites; unbeaten |
Directions
Mix and sift flour, baking powder, salt and sugar. Add shortening and milk.
Beat for 2 minutes until batter is well blended and glossy.
If electric mixer is used, beat at low to medium speed for same period of time. Add vanilla, almond extract, and egg whites. Beat 2 minutes.
Pour into 2 slightly greased, floured, 8-inch square layer cake pans or 9-inch round layer cake pans. Bake in moderate oven (350°F) 35 to 40 minutes.
Frost with fluffy white frosting. Cover with coconut.
Recipe by: Mary Margaret McBride Encyclopedia of Cooking Posted to TNT Recipes Digest by Carriej999<Carriej999@...> on Mar 24, 1998