Buttermilk White Cake

Around here, we occasionally enjoy a Sunday breakfast of Truck Stop Buttermilk Pancakes. Of course, there is quite a bit of buttermilk left over, and one great use for it is this yummy cake. You can leave off the coconut if you want, and/or add fresh berries. It's rich and has a medium texture (not light, not heavy). Enjoy!

Buttermilk White Cake

4 Egg whites
2 cups All purpose flour
1 1/2 cups Sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon Baking soda
1 cup Buttermilk
1/2 cup Shortening
2 teaspoon vanilla
1 recipe Buttercream Frosting
2 cups Coconut ; flaked/shredded

1. Let egg whites stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round baking pans; set aside.

2. In large mixing bowl combine flour, sugar, baking powder, salt, and baking soda. Add buttermilk, shortening, and vanilla; beat on low until combined. Beat on medium 2 minutes more, scraping bowl. Add egg whites; beat 2 minutes more. (Batter will appear curdled.)

3. Spread in pans. Bake 25-30 minutes or until tops spring back when lightly touched and wooden pick inserted near centers comes out clean. Cool on wire rack for 10 minutes. Remove from pans; cool completely.

4. Prepare Buttercream Frosting. Place layer flat side down on plate; spread top with some of the frosting. Stack second layer flat side down; frost top and sides. Sprinkle coconut if desired. Serve immediately or cover and refrigerate. Makes 16 servings.

NOTE: If you don't like coconut, try this cake without it, or top it with fresh raspberries (make sure they are not wet however or their juices will bleed onto the frosting).

5. Buttercream Frosting: In 4-quart mixing bowl beat 3/4 cup softened butter on medium until smooth. Gradually beat in 3 cups powdered sugar to combine. Beat in 1/4 cup buttermilk or milk and 2 tsp. vanilla. Gradually beat in enough additional powdered sugar (3-1/4-3-3/4 cups) to make of spreading consistency.

For Cupcakes:
Make cake batter as above, but fill muffin cups 1/2 to 3/4 full; Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pans then remove and place on wire racks to cool completely. Frost with buttercream frosting and top with flaked coconut.

I'm also linking to Delicious Dishes on It's a Blog Party!