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DELICIOUS WHITE CAKE/COCONUT CAKE




Source of Recipe


Mark
Delicious White Cake

2/3 Cup Shortening
2 Cups sugar
1 teaspoon vanilla extract
2¾ Cups high-quality, all-purpose flour
½ teaspoon salt
1 Tablespoon baking powder
1 Cup water
4 Egg whites
¼ teaspoon cream of tartar

Thoroughly cream together shortening and sugar; add vanilla. Sift flour with salt and baking powder; add to
creamed mixture, alternating with water, beating well after each addition. Combine egg whites and cream of
tarter; beat until stiff peaks form. Fold into mixture. Pour batter into 2 greased and floured, 9-inch cake
pans. Bake at 350° for 18-20 minutes.

Best-Ever Coconut Cake

Delicious White Cake
Evaporated milk
1 Pint whipping cream
½ Cup confectioner's sugar
1¾ Cup finely shredded coconut

Mix Delicious White Cake and bake in 9x13-inch pan at 350° for 25-30 minutes. Let cool, punch holes
about 3 inches aprt with end of beaters and pour evaporated milk over top. Do not soak. A little evaporated milk goes a long way.

Combine whipping cream and confectioner's sugar; whip until stiff peaks form. Fold in 1 cup coconut and spread
mixture over cake. Sprinkle ¾ cup coconut over top.

(Note: If you prefer a layer cake, bake in two greased and floured 9-inch cake pans as per instructions for the
plain 'Delicious White Cake' recipe, above. Follow same process, being careful not to saturate the layers.)