White Velvet Cake I

Ingridients

1/2 cup shortening

1 1/2 cups white sugar

2 1/2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

1 cup milk

3 egg whites

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

1 cup milk

1 cup coconut milk

1 cup white sugar

1 teaspoon vanilla extract

1 fresh coconut

2 teaspoons water

Directions

In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.

Blend shortening and 1 1/2 cups sugar. Mix in the flour mixture. Add 3/4 cup milk; beat for 2 minutes. Add egg whites, 1 teaspoon vanilla and 1/4 cup milk. Beat well.

Grease and flour two 9 inch round pans. Pour the batter into the pans.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack.

Remove the meat from the coconut and shred it.

To Make Frosting: Moisten 1 tablespoon flour with a small amount of water to make a paste. Combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon vanilla, and shredded coconut in a saucepan. Mix in flour paste, and cook for 10 minutes. Cool the frosting, and spread over cake.