Recipes and Cooking Buttermilk White Cake with Coconut 5.0 (1) 1 Review This moist, tender layer cake enveloped in a fluffy frosting sprinkled with coconut might be a new favorite dessert recipe for your family. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 1 hrs 15 mins Cool Time: 10 mins Bake Time: 25 mins Total Time: 1 hrs 15 mins Servings: 16 Jump to Nutrition Facts Ingredients 4 egg whites 2 cup all-purpose flour 1 ½ cup sugar 2 teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda 1 cup buttermilk or sour milk* ½ cup shortening 2 teaspoon vanilla 1 recipe Buttercream Frosting 2 cup coconut chips or flaked coconut Buttercream Frosting ¾ cup softened butter 3 cup powdered sugar ¼ cup buttermilk or milk 2 teaspoon vanilla 3 ¼ cup powdered sugar Directions Let egg whites stand at room temperature 30 minutes. Preheat oven to 350 degrees 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. (Batter will appear curdled.) 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. 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. Makes 16 servings. Buttercream Frosting In 4-quart mixing bowl beat butter on medium until smooth. Gradually beat in powdered sugar to combine. Beat in buttermilk or milk and vanilla. Gradually beat in enough additional powdered sugar to make of spreading consistency. Rate it Print Nutrition Facts (per serving) 529 Calories 20g Fat 85g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 529 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 60% Cholesterol 24mg 8% Sodium 258mg 11% Total Carbohydrate 85g 31% Total Sugars 71g Protein 3g Calcium 40.4mg 3% Iron 0.7mg 4% Potassium 120mg 3% Folate, total 32.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.