(J P 1st, M 2nd)
1 1/2 cups Cake Flour, spooned and leveled in cup
1/4 teaspoon salt
1 tbsp sweetened shredded coconut
2 teaspoons baking powder
3 large egg whites
2 tbsp coconut milk
1/3 cup buttermilk
1/2 cup milk
1 teaspoon vanilla extract
1 tbsp pure coconut flavor/extract
1 stick unsalted butter, softened
1 1/2 cup sugar
Preheat the oven to 350°F. Lightly grease the cups of a standard muffin pan or double the recipe and spray 2 9 inch pans.
Whisk together the first four ingredients; set aside.
Whisk together the egg whites, milks, and flavors; set aside.
Beat together the butter and sugar until the mixture is light and fluffy. Add the dry ingredients in three parts, alternating with the wet ingredients, mixing until combined.
Scoop the into the prepared muffin cups or into cake pans
Bake for 16 to 25 minutes, until the cupcakes spring back when lightly touched in the center (or 18-30 minutes for the cakes) Cake is done when toothpick inserted into center comes out clean.