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Ingredients
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1 1/2 cups |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 1 Tbl |
| salt: 1 tsp |
| 2% milk: 1 cup |
| eggs: 3 (whites) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 Tbl |
| 2% milk: 1 cup |
| canned coconut milk: 1 cup |
| granulated sugar: 1 cup |
| vanilla extract: 1 tsp |
| coconuts: 1 (fresh) |
| water: 2 tsp |
White Velvet Cake I
Credit: AllRecipes
User rating:
"Great for picnics. You will need a fresh coconut."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
- 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.
- Grease and flour two 9 inch round pans. Pour the batter into the pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack.
- Remove the meat from the coconut and shred it.
- 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.