Mom's Best Ever Coconut Cake

Step 1

Preheat oven to 350 degrees F. Grease and flour a 9-inch x 13-inch baking dish.

Step 2

In a medium bowl, sift together flour, baking powder, and salt; set aside.

Step 3

In a medium bowl, beat egg whites and cream of tartar until stiff peaks form; set aside.

Step 4

In a large bowl, cream together shortening and sugar. Beat in vanilla and coconut extract.

Step 5

Add flour mixture to sugar mixture, alternating with water, beginning and ending with dry ingredients. Fold egg whites into the batter until just combined.

Step 6

Pour batter into prepared baking dish, and spread evenly.

Step 7

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely in the pan (about 1 hour).

Step 8

Poke holes in the cake’s surface using the back end of a wooden spoon.

Step 9

Whisk together the evaporated milk and sweetened condensed milk. Pour the milk mixture all over your cake so it gets into all the holes you just made.

Step 10

Beat together whipping cream, sugar, coconut extract, and vanilla until stiff peaks form.

Step 11

Spread whipped cream over the entire cake and out to the edges of the pan. Sprinkle top of cake with shredded coconut. Cover and keep refrigerated until ready to serve. When you're ready to eat, cut the cake into 12 slices and enjoy!