Coconut Cake #2
1 1/2 cups Cake Flour, spooned and leveled into cup
1/4 teaspoon salt
2 teaspoons baking powder
3 large egg whites
½ cup milk
¼ cup buttermilk
2 tbsp coconut milk
1 teaspoon vanilla extract
1 tbsp pure coconut flavor/extract
1 stick unsalted butter, softened
1 2/3 cup sugar
Preheat the oven to 350°F. Lightly grease the cups of a standard muffin pan; or line with papers, and grease the papers. Could also pour into greased cake pans.
To make the cake: Sift, then whisk together the flour, powder, salt; 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.
Pour into either the cupcake liners or cake pan
Bake for 16 to 24 minutes for cupcakes and 18 to 30 minutes for cake pans depending on the size of pan used. Cake is done when toothpick inserted into center comes out clean.