Coconut Cake & Frosting

1/2 cup of vegetable shortening
1 1/4 cups of granulated sugar
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 cup milk
1 teaspoon of vanilla extract
3 egg whites
1 fresh grated coconut and its milk

Cream the shortening and sugar together until fluffy. Sift flour, baking powder, and salt together 3 times. Then alternating with milk, add flour mixture to sugar mixture, a small amount at a time, beating after each time until smooth. Add vanilla extract. Beat egg whites until they form stiff peaks. Stir into batter. Bake in 2 greased and floured 8-inch or 9-inch cake pans at 350 degrees for 30 minutes or until done. Let cool. Dribble coconut milk over each layer before frosting with fluffy white frosting.


Fluffy white frosting: 2 egg whites, 3/4 cup sugar, 1/2 teaspoon cream of tartar, dash salt, 2 1/2 teaspoons water, 1 teaspoon vanilla. Combine egg whites, sugar, cream of tartar, salt and water in top of large double boiler. Beat until blended. Place top over simmering water. Cook, beating constantly with electric or rotary beater, about 7 minutes or until mixture stands in firm peaks. Remove from water. Stir in vanilla.