Coconut Birthday Cake

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 3/4 cups sugar
  • 3 cups cake flour
  • 3 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • 2 teaspoons vanilla extract
  • 4 egg whites
  • Lemon Filling
  • Fluffy Frosting
  • Freshly grated coconut

Preparation

  1. Cream shortening and butter; gradually add sugar, beating mixture well.
  2. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in vanilla.
  3. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.
  4. Pour batter into 3 greased and floured 9-inch round cake pans; bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely. Spread Lemon Filling between layers; frost top and sides with Fluffy Frosting, and sprinkle with coconut.
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