I always get asked to make this cake for all kinds of holidays and special days. Coconut cake is also one of my family's favorite cakes. I use canned coconut milk found in the Asian section of the store. It has more flavor than the regular drinking coconut milk.
Grease and flour two 8 or 9 inch round cake pans or a 13x9x2 sheet cake pan.
In a large mixer bowl, mix together the cake flour, sugar, Crisco, baking powder, salt, vanilla, and coconut milk; everything except the egg whites. Mix for a1/2 minute on low speed, scraping the sides of the bowl as you mix. Beat for another 1 minute on high speed, scraping bowl occasionally.
Add in the unbeaten egg whites and beat the mixture for 2 more minutes at high speed. Pour into prepared pans.
Bake for 30 minutes or until wooden toothpick inserted in the center comes out clean.
Remove from oven and cool in pans on wire rack for 5 minutes. Turn cakes out onto wire rack and cool completely.
When cooled, Ice the cake with coconut buttercream icing.
Coconut Buttercream Icing:
In a mixing bowl, with mixer on medium speed, cream the softened butter and Crisco until well blended.
Add in the powdered sugar, vanilla, and coconut milk.
Beat mixture until smooth and creamy; about 2-3 minutes. If icing appears a little too thick, add just a tad more coconut milk; one teaspoon at a time. You do not want it too soft. You want a medium consistency.
Continue to beat the icing until light and fluffy.
Ice the cake: top sides and between the layers. Sprinkle coconut flakes all over cake; top and sides. Enjoy!