Mom's Best Ever Coconut Cake

• Refrigerated

  • 4 Egg whites

• Canned Goods

  • 1 5 ounce can Evaporated milk

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Cream of tartar
  • 1/2 tsp Salt
  • 2/3 cup Shortening
  • 2 1/4 cups Sugar
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 cups Coconut, sweetened flaked
  • 1/2 tsp Coconut extract

• Dairy

  • 1/2 cup Condensed milk, sweetened
  • 2 cups Heavy cream

• Liquids

  • 1 cup Water

Found on breadboozebacon.com

Description

Ingredients

• 1¾ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ⅔ cup shortening
• 2 cups sugar
• 1 teaspoon vanilla
• ¼ teaspoon coconut extract
• 1 cup water
• 4 egg whites
• ½ teaspoon cream of tartar
• One 5 ounce can evaporated milk
• ½ cup sweetened condensed milk
• 2 cups heavy cream
• 2½ tablespoons sugar
• ¼ teaspoon coconut extract
• 1½ teaspoons vanilla
• 1 to 1½ cups sweetened flaked coconut

Directions

• Preheat oven to 350 degrees F. Grease and flour a 9-inch x 13-inch baking dish.
• In a medium bowl, sift together flour, baking powder, and salt; set aside.
• In a medium bowl, beat egg whites and cream of tartar until stiff peaks form; set aside.
• In a large bowl, cream together shortening and sugar. Beat in vanilla and coconut extract.
• Add flour mixture to sugar mixture, alternating with water, beginning and ending with dry ingredients. Fold egg whites into the batter until just combined.
• Pour batter into prepared baking dish, and spread evenly.
• Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in the pan.
• Poke holes in the cake’s surface using the back end of a wooden spoon.
• Whisk together the evaporated milk and sweetened condensed milk; pour evenly over the cooled cake and allow to soak in.
• Beat together whipping cream, sugar, coconut extract, and vanilla until stiff peaks form.
• Spread whipped cream over the evenly over the entire cake. Sprinkle evenly with coconut. If desired, refrigerate before serving (at least 30 minutes) and store covered in fridge.