Plain White Cake Recipe
1 cup butter (vegetable shortening could be used instead of butter) + enough butter to butter pan
2 cups Organic sugar (non organic sugar could be used instead of the organic)
7 egg whites (beaten until stiff)
2/3 cup lowfat milk
3 cups unbleached sifted flour (enriched white flour could be used instead of unbleached flour) + enough flour to flour baking pan
1 tsp. Baking powder
1 tsp. Pure Vanilla
Beat egg whites until stiff and set aside. Cream sugar and butter, blend in egg whites and add 2/3-cup milk. Add flour and baking powder. Mix well. Spoon batter into greased and floured 13x9 baking pan or 2- round cake pans. Bake at 325 degrees for about 20-25 minutes or until cake tests done.
One 12-oz. can of Cream of Coconut
Once cake comes out of the oven and while hot- take a toothpick and prick lots of holes all over the cake. Open Cream of Coconut and spoon over cake making sure you get the Cream of Coconut in the holes.
Once cake is cool, top with Whipped topping and sprinkle Flaked Coconut over the top of the whipped cream.
Whipped Topping Recipe
2 Cups heavy-whipping cream
6 tbsp. Confectioners sugar ( sweeten to taste)
1/2 tsp. Pure Vanilla
How to Whip Cream for Whipped Topping:
Chill medium size metal bowl and beaters in refrigerator about 15 minutes before using. Beat cream on high until stiff. Add sugar and vanilla. Adding sugar and vanilla after cream has been whipped to soft peaks will give the whipped cream more volume.
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