Coconut Cake

2 1/2 cups cake flour

1/2 t. baking soda

1/2 t. baking powder

1 t. salt

3/4 cups shortening

1 2/3 cups sugar

1 t. clear vanilla

1 t. coconut extract

4 egg whites

1 1/4 cups buttermilk

3 cups shredded coconut (to top the frosting)

Frosting:

5 t. Wondra Flour

1 cup milk

1/2 cup unsalted butter

1/2 cup shortening

1/2 t. salt

1 cup confectioners sugar

1 t. clear vanilla

Directions:

Grease & flour two round cake pans or one large sheet cake pan.  Sift together flour, baking powder, baking soda and salt.

Cream shortening, beat in 1 2/3 cup sugar, blend in vanilla and coconut extracts.  Beat in egg whites. 

Blend in flour alternating with buttermilk, beginning and ending with flour mixture.  Using a mixer, beat on low for 2 minutes.  Pour into pans and bake at 350 degrees for 25-30 minutes or until a toothpick tests clean.

Cool 10-15 minutes in pans, then finish cooling on racks.  Cool completely before frosting. 

Frosting:

Put Wondra in a saucepan.  Slowly blend in milk.  Cook over medium heat, stirring until thick.  Cool

zin a deep bowl, beat butter, shortening and salt.  Beat in confectioner's sugar and vanilla.  Beat in cooled white sauce until fluffy.

Frost cake, sprinkle with coconut.  Stor in the refrigerator.