Buttermilk White Cake with Coconut

By ChrisPergament

Ingredients

• 4 egg whites
• 2 cups flour
• 1 1/2 cups sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 cup buttermilk or sour milk Sour Milk- Pour 1 Tbsp lemon juice or vinegar in 1 cup glass
• measure; add milk to equal 1 cup. Let stand 5 minutes.
• 1/2 cup shortening
• 2 tsp vanilla

Preparation

Step 1

Heat oven to 350

Let eggs whites stand at room temperature 30 min. Grease and flour two 9-inch round baking pans, set aside.

In large mixing bowl combine flour, sugar, baking powder, salt and baking soda. Add buttermilk, shortening and vanilla; beat on low until combined. Beat on medium speed for 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more.

Spread in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely.

Buttercream Frosting:
In 4 quart mixing bowl beat 3/4 cup softened butter on medium until smooth. Gradually beat in 3 cups powdered sugar to combine. Beat in 1/4 cup buttermilk or milk and 2 tsp vanilla. Gradually beat in enough additional powdered sugar to make of spreading consistency.