Moist & Tender White Cake With Coconut

Ingredients:

4 egg whites, at room temperature

2 cups all-purpose flour

1 1/2 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup buttermilk

1/2 cup shortening

2 teaspoons vanilla extract

1 recipe Buttercream Frosting, listed below

2 cups flaked coconut

Directions:

Preheat oven to 350 degrees. Grease and flour two 9" round baking pans; set aside.

In large mixing bowl, combine flour sugar, baking powder, salt, and soda. Add buttermilk, shortening, and vanilla. Beat on low until combine. Beat on medium speed for 2 minutes more; scraping edges of bowl. Add egg whites; beat 2 minutes more. Note: batter will appear curdled, so don't worry; this is normal.

Spread batter in pans. Bake at 350 degrees for 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near the center 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.

Ingredients for Buttercream Frosting:

3/4 cup butter, softened

3 cups confectioners sugar

1/4 cup milk

2 teaspoons vanilla

3 1/4 cups confectioners sugar or little more if needed

Directions for Buttercream Frosting:

In large mixing bowl, beat butter on medium speed until smooth. Gradually beat in 3 cups confectioners sugar. Beat in milk and vanilla. Gradually beat in additional confectioners sugar to make of spreading consistency. If necessary, slowly add a little more sugar until you get a good spreading consistency.