Ingredients
- 2 sticks butter, softened
- 2 Cups Sugar
- 6 large egg whites, room temperature if possible
- 3 Cups Heritage White Flour, sifted
- 2 1/2 tsp baking powder
- 1/2 tsp Salt
- 2 tsp Vanilla extract
- 1 1/4 Cup milk
- 1/4 Cup coconut oil, melted and cooled
Instructions
- Heat oven to 350F
- Grease one 9x12 or two round cake pans.
- Combine flour, baking powder, and salt in a bowl and set aside.
- Combine milk, vanilla, and coconut oil in another bowl and set aside.
- In a large mixing bowl, cream together butter and sugar until smooth. Avoid over mixing.
- Add egg whites one at a time, mixing after each addition.
- Add half the dry ingredients to the creamed butter mixture, mixing until combined. Then add half the liquid mixture, and mix until combined. Repeat with the other halves.
- Pour into pan smoothing out the top.
- Bake 20-25 minutes, or until a toothpick comes out clean. It will puff up a little in the middle while baking but will flatten out when cooling. If the top is browning too much, cover with foil until done.
- Allow the cake to cool completely before frosting with your favorite frosting.
Tried this recipe?tag #sunriseflourmill
You failed to mention that melted coconut oil will harden when added to cold milk. Also may have needed another half teaspoon of baking powder.