White Velvet Cake I

Ingredients

• Servings: 2
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 3 egg whites
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 cup coconut milk
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 fresh coconut
• 2 teaspoons water

Recipe

• 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.