White Velvet Cake I recipe

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Ingredients

½ cup shortening
1 ½ cups white sugar
2 ½ 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

Nutrition Info

262 calories
carbohydrate: 35.3 g
cholesterol: 1.6 mg
fat: 12.7 g
fiber: 1.9 g
protein: 3.3 g
saturatedFat: 8.4 g
servingSize: -
sodium: 178.2 mg
sugar: 22.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.

  2. 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.

  3. Grease and flour two 9 inch round pans. Pour the batter into the pans.

  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack.

  5. Remove the meat from the coconut and shred it.

  6. 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.

Recipe Yield

2 - 9 inch layers

Recipe Note

Use fresh coconut to achieve this velvety soft white cake that is a great dessert cake for picnics, potlucks, or family gatherings.

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