COCONUT CAKE

 

Ingredients:

1 cup Vegetable Shortening,

2 cups Splenda,

1 teaspoon vanilla extract,

3 cups sifted cake flour for a light cake and/or whole wheat pastry flour for a dense cake,

3 teaspoons baking powder,

1 teaspoon salt,

1/2 cup milk, or almond milk or other appropriate milk substitute for a parve dessert,

1/2 cup coconut milk,

1 cup freshly grated coconut,

6 egg whites, stiffly beaten,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Use 2 nonstick 9-inch cake pans with removable bottoms; and/or grease two 9-inch cake pans with removable bottoms, and dust with flour.
3. In a large bowl, cream together  the shortening and Splenda; and add vanilla extract immediately after.
4. Sift together dry ingredients in a separate bowl, as follows: flour, baking soda, and salt.
5. Combine the milk and coconut milk in a separate bowl. Alternatively add the milk mixture and flour mixture to the creamed shortening mixture. Beat the ingredients until well mixed, after each addition.  Stir in coconut, and gently add or fold in egg whites 
6. Evenly pour the cake batter into the prepared pans; and bake for approximately 30 minutes.  Let cool, and remove from pans once completely cooled.  Frost.

* Yields 12 servings.