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White Velvet Cake I

White Velvet Cake I

Carol

Carol

Great for picnics. You will need a fresh coconut.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
  2. 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.
  3. Grease and flour two 9 inch round pans. Pour the batter into the pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack.
  5. Remove the meat from the coconut and shred it.
  6. 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.
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Reviews

hidey ho
16

hidey ho

7/14/2005

the person who posted this delicious recipe accidently told the readers to add 1 teaspoon of salt 2 times. Thanx anyway the recipe was very tasty!

CHRIS fARQUHAR
11

CHRIS fARQUHAR

3/19/2005

not good. try a different one.

vmason
10

vmason

7/4/2006

There was nothing good about this recipe; the cake was very dense, and the frosting was very runny. Don't waste good ingredients on a bad cake.

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