~Cookin' In The Kitchen Since 2003~

Wednesday, October 13, 2010

Buttermilk White Cake with Coconut

{ recipe from better homes and garden}

4 egg whites
2 cups flour
1-1/2 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk or sour milk*
1/2 cup shortening
2 tsp. vanilla
Buttercream Frosting
2 cups coconut chips or flaked coconut
Let egg whites stand at room temperature 30 minutes.
Preheat oven to 350.
Grease and flour two 9-inch round baking pans; set aside.
in large mixing bowl, 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.}
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.
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.
{Buttercream Frosting:}
In 4-quart mixing bowl beat 3/4 cup softened butter on medium until smooth.
Gradually beat in 3 cups powdered sugar to combine.
Beat in 1/4 cup buttermilk or milk and 2 tsp. vanilla.
Gradually beat in enough additional powdered sugar {about 3 1/2 cups} to make of spreading consistency.
*Sour Milk:
Pour 1 Tbsp. lemon juice or vinegar in 1-cup glass measure; add milk to equal 1 cup.
Let stand 5 minutes.

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