Ingredients
Units
Scale
For the cake:
- 4 egg whites
- 21/4 cups all-purpose flour, sifted
- 11/2 cups sugar
- 31/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk
- 11/2 teaspoons vanilla extract
Toppings:
- 1 - 16oz. Whipped Vanilla Frosting
- 2 cups sweetened coconut flakes
- Fresh Roses for garnish
Instructions
- Preheat oven to 350 degrees F. and grease a bundt pan or two 8-inch cake pans.
- Into the bowl of an electric mixer, sift flour with sugar, baking powder and salt.
- Add butter, 3/4 cup milk and vanilla. At low speed, beat the ingredients until combined.
- At medium speed, beat for 2 minutes, occasionally scraping down the sides the bowl. Add the egg whites and the rest of the milk, then beat 2 minutes extra.
- Pour the batter into the prepared cake pan and bake 30-35 minutes, or until lightly golden and the cake tester comes out clean.
- Let the cake cool in the pan before removing. Once cool, carefully turn the cake over onto a cake plate. Frost as desired, sprinkle generously with coconut flakes and decorated with the fresh roses.
- Serve and enjoy!
Notes
Cake has been adapted by The New McCall's Cookbook
- Prep Time: 10 minutes
- Cook Time: 30 minutes
