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Buttermilk White Cake with Coconut

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 4 egg whites
  
• 2 cups all-purpose flour
  
• 1½ cups sugar
  
• 2 tsp baking powder
  
• ½ tsp salt
  
• ¼ tsp baking soda
  
• 1 cup buttermilk
  
• ½ cup shortening
  
• 2 tsp vanilla
  
• Buttercream Frosting (recipe follows)
  
• 2 cups coconut chips or flaked coconut
  






Instructions



1. Let egg whites stand at room temperature 30 minutes. Preheat oven to 350° F. 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 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more.
   
   
2. Spread batter in pans.
   Bake 25 to 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.
   
   
3. Prepare Buttercream Frosting:
   Place layer flat side down on plate; spread top with some of the frosting. Stack second layer flat side down; frost top and sides. Sprinkle coconut. Serve immediately, or cover and refrigerate.
   
   Serves 16
   
   ............
   
   BUTTERCREAM FROSTING
   
   • ¾ cup softened butter
   • 3 cups powdered sugar (plus additional)
   • ¼ cup buttermilk or milk
   • 2 tsp vanilla
   
   In a 4-quart mixing bowl, beat softened butter on medium until smooth. Gradually beat in 3 cups powdered sugar to combine. Beat in buttermilk and 2 teaspoons vanilla. Gradually beat in enough additional powdered sugar (3¼ to 3¾ cups) to make of spreading consistency.