Coconut Cream Cake

This recipe was used when we taught our last Stonewall Kitchen class in their cooking school.  My husband is a big fan of this recipe.  It's his favorite cake...as evidenced by him eating 1/4 of the cake in one day if left unsupervised. 

White Cake

2 ¼ cup flour

1 ½ cup sugar

3 tsp. baking powder

½ tsp. salt

½ cup unsalted butter (at room temp.)

¾ milk

2 tsp. vanilla

4 egg whites (at room temp.)

Mix all dry ingredients.  Stir in, butter, milk and vanilla.  Mix for 2 minutes.  Add eggs, one at a time, mixing well.  After eggs are added, mix another 2 minutes.  Pour into two greased circular pans to make a tier cake.  Bake at 350 for 25 minutes. 

Yield: two layers for a cake

Coconut cream frosting

¾ cup unsalted butter (room temp)

1/3 cup Crisco

½ cup sour cream

1 tsp. vanilla

4 1/2 -5 cup powdered sugar

Cream all ingredients together and whip until smooth and spread over cake.  Sprinkle coconut in between the layers and on top.  You can toast the coconut or leave it plain.  I'm lazy about toasting, so I usually leave it plain.  If you're like us and don't like frosting too sweet, replace one cup of the powdered sugar with flour.

yield: enough for 2 layer cake