Great for picnics. You will need a fresh coconut.
INGREDIENTS (for 2 servings):
- 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
PREPARATION:
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.