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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Liz Garman
  • for the cake:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup buttermilk
  • 3/4 cup vegetable shortening
  • 4 egg whites
  • 1 tsp. vanilla
  • 1 tsp. coconut extract
  • for the Coconut Frosting:
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 1/2 cups sugar
  • 1 cup butter
  • 1 tsp. vanilla
  • 1 7-ounce package shredded coconut, divided
for the cake:
Preheat oven to 350 degrees. Grease three 8-inch or two 9-inch round cake pans.
Thoroughly combine the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Add the buttermilk and shortening; beat two minutes. Add the egg whites, vanilla and coconut extract; beat two more minutes.
Pour batter into pans and bake 22-25 minutes. Cool 10 minutes on wire rack before removing from pans. Cool completely and frost with Coconut Frosting.

for the frosting:
Measure flour into a small saucepan. Gradually blend in milk. Cook and stir constantly over medium heat until the mixture is thick. Refrigerate until well chilled. In a large bowl, cream the sugar and butter together for 5 minutes.
Beat the chilled flour mixture until smooth. Add to the sugar mixture and beat on highest speed to whipped cream consistency, about 10 minutes. Fold in the vanilla and 3/4 cup of the coconut to the frosting. Fill and frost the cake and press remaining coconut into the top and sides of cake.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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