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How to Make an Old Fashioned Coconut Cake - Cooking from Scratch - Moist Bakers Coconut Cake
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Featured Recipe out of our Vol. 1 Cookbook:
1 STICK SALTED BUTTER (ROOM TEMP)
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 TSP.CLEAR VANILLA FLAVORING
2 1/2 CUPS ALL-PURPOSE FLOUR (WHITE-LILY)
1 1/2 CUPS BUTTERMILK OR 1/2 CUP WATER & 1 CUP EVAPORATED MILK

Preheat oven 325 degrees. Using an electric mixer and mixing bowl, mix butter and shortening until creamy. Add sugar and mix until fluffy.

Add egg whites. Add salt, baking powder, and soda, and vanilla. Add flour 1/2 cup at a time. After 1 cup is added, add buttermilk. Add remaining flour and mix 2 minutes on medium speed.

Pour into 3 wellgreased and floured round cake pans or one 13”x9”x2” sheet cake pan. Recipe makes too much batter for 2 round layers. Do not fill round cake pans more than 3/4 full. Bake until middle rises and cake begins to pull away from cake pan.

Do not open oven and check until 25 minutes has passed for round layers and 30 minutes has passed for sheet cakes. Watch close at end and take out when toothpick comes out clean.

Icing:
1 1/2 STICKS SALTED BUTTER (ROOM TEMP.)
4 1/2 CUP POWDERED SUGAR
2 TSP. VANILLA
DASH OF SALT
1 1/2 TBSP. CREAM (EVAPORATED MILK)
1/2 CUP CREAM OF COCONUT

In a stand mixer add butter and mix on medium speed until creamy. Slowly add 2 cups of sugar. Add cream, cream of coconut, and vanilla. Finish adding sugar.