WHITE COCONUT CAKE
This coconut layer cake is made with coconut milk and egg whites, and can be sprinkled with coconut if desired.

3 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1/2 cup butter
2 cups sugar, divided
1 1/3 cups coconut milk (if using fresh coconut milk, add regular milk to make 1 1/3 cups)
1 teaspoon vanilla
1 teaspoon almond extract
1/3 cup coconut, optional
5 egg whites

Cream shortening and butter with 1 1/3 cups of the sugar. Add sifted flour alternately with liquid, beginning and ending with flour; add vanilla and almond extracts. If desired, add 1/3 cup fresh coconut to the batter.

Beat egg whites to soft peaks; gradually add remaining 2/3 cup sugar. Fold meringue into cake batter, just enough to incorporate. Spoon into 2 9-inch layer cake pans lined with oiled waxed paper.

Bake for 25 to 35 minutes, or until cake bounces back when touched lightly.

Cool thoroughly; frost with Quick Creamy frosting or Fluffy White Frosting, then sprinkle with coconut.

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FLUFFY WHITE FROSTING
Use this frosting for just about any cake. This recipe will make enough to frost 2 layers.

2 egg whites
1 1/2 cups sugar
1/8 teaspoon salt
1/3 cup water
2 teaspoons light corn syrup
1 teaspoon vanilla extract

Combine all ingredients except vanilla in the top of a double boiler over boiling water. Beat with electric mixer for about 7 minutes, or until mixture will stand in stiff peaks. Beat in 1 teaspoon vanilla extract.