Sweetheart Cake

Treat your Sweetheart to a delicious dessert.


12 servings


2 1/4 cups cake flour, sifted
1 1/2 cups granulated (white) sugar
4 teaspoons baking powder, double acting
1 teaspoon salt
1/2 cup vegetable shortening
1 cup milk
1 teaspoon vanilla extract
3/4 teaspoon almond extract
4 large egg whites, unbeaten
Buttercream Icing
1 package flaked coconut


Preheat oven to 350°F (177°C). Grease two 8 or 9-inch round cake pans Pan Release or baking spray with flour.

In a large bowl, sift flour, baking powder and salt. Add sugar, shortening, 3/4 cup milk, and extracts. Mix at medium speed with an electric mixer until well blended. Add egg whites and remaining milk. Beat for two minutes, scraping bowl often. Pour batter evenly into prepared cake pans.

Bake in the preheated oven for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, turn out onto wire cooling racks to cool completely.

Prepare Buttercream Icing. Tint icing pink using red or pink paste icing color. Level, torte, fill and ice the cake. *Tint coconut pink. Sprinkle top and sides of the cake with tinted coconut.

Additional Information

To tint coconut, place coconut in a plastic bag adding a small amount of paste coloring. Knead coconut until color is distributed evenly. Or, place coconut on a baking sheet. In a spray bottle add water and coloring. Mist coconut and let dry before placing on cake.

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