Irondale Cafe's Coconut Cake and Delicious White Cake

IRONDALE CAFE'S BEST-EVER COCONUT CAKE

Delicious White Cake (see recipe below)
Evaporated milk (as needed)
1 pint heavy whipping cream
1/2 cup confectioners' sugar
1 3/4 cups finely shredded coconut, divided use

Prepare the batter for Delicious White Cake. Place in a greased and floured 9x13-inch* pan.

Bake at 350 degrees F for 25 to 30 minutes. Set cake in pan on rack to cool.

Punch holes in cake about 3-inches apart with end of beaters and pour evaporated milk over top. Do not soak. A little evaporated milk goes a long way.

Combine heavy cream and confectioners' sugar; whip until stiff peaks form. Fold in 1 cup coconut and spread mixture over cake. Sprinkle 3/4 cup coconut over top.

*If you prefer a layer cake, bake cake for 18-20 minutes in two greased and floured 9-inch cake pans. Remove cake from pans to cool. Follow same process, being careful not to saturate layers.

IRONDALE CAFE'S DELICIOUS WHITE CAKE

2/3 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 3/4 cups high-quality, all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup water
4 egg whites
1/4 teaspoon cream of tartar

Thoroughly cream together shortening and sugar; add vanilla.

Sift flour with salt and baking powder; add to creamed mixture alternating with the water, beating well after each addition.

Combine egg whites and cream of tartar; beat until stiff peaks form. Fold into mixture. Pour batter into 2 greased and floured, 9-inch cake pans or a greased and floured 13x9-inch baking pan.

Bake at 350 degrees F for 18 to 20 minutes for layers or 25-30 minutes for 13x9-inch cake.

Makes 1 (9-inch, 2 layer) or 13x9-inch cake