Coconut Cake

Step 1: Heat oven to 350 degrees.

Step 2: Grease and flour two 8 or 9 inch round cake pans or a 13x9x2 sheet cake pan.

Step 3: In a large mixer bowl, mix together flour, sugar, Crisco, baking powder, salt vanilla, and coconut milk.

Step 4: Mix for a half-minute on low speed, scraping the sides of the bowl as you mix. Beat for 1 minute on high speed, scraping bowl occasionally.

Step 5: Add the egg whites and beat for 2 more minutes at high speed.

Step 6: Pour into prepared pans.

Step 7: Bake for 30 minutes or until wooden toothpick inserted in the center comes out clean.

Step 8: Remove from oven and cool in pans on wire rack for 5 minutes. Turn cakes out onto wire rack and cool completely.

Step 9: Ice cake with coconut buttercream icing.

Step 10: Sprinkle coconut between cake layers, if making a layer cake, and then on the top and side of the cake.

Step 11: Coconut Buttercream Icing:

Step 12: In a mixing bowl, with mixer on medium speed, cream the softened butter and Crisco until well blended.

Step 13: Add the powdered sugar, vanilla, and coconut milk.

Step 14: Beat mixture until smooth and creamy; about 2-3 minutes.

Step 15: If icing appears a little too thick, add just a tad more milk; one teaspoon at a time. You do not want it too soft. You want a medium consistency.

Step 16: Beat icing until light and fluffy.

Step 17: When icing is light and fluffy, you are ready to ice!