Coconut White Cake
- Preheat oven to 350 degree F. Grease and lightly flour two 8x1-1/2-inch round baking pans; set the pans aside. Stir together flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites, one at a time, beating well after each. Stir flaked coconut into batter. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pans.
- Bake in preheated oven for 30 to 35 minutes or until a wooden toothpick comes out clean. cool cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans; cool completely on racks.
From the Test Kitchen
If you don't have buttermilk on hand, substitute sour milk in the same amount. For the 1-1/3 cups of sour milk needed, place 1 tablespoon plus 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.