Vanilla Cake With Vanilla Sour Cream Frosting

Ingredients

Cake

• 1/2 cup egg whites
• 1 1/2 cups granulated sugar, divided
• 2 1/4 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup + 1 Tablespoon grape seed oil
• 1 cup + 1 Tablespoon whole milk, at room temperature
• 1 1/2 teaspoon pure vanilla extract

Vanilla Sour Cream Frosting

• 3/4 cup butter, softened
• 3/4 cup sour cream
• 1 1/2 teaspoon vanilla
• 8 cups confectioner's sugar
• Buttermilk for thinning if desired

Garnish

• 1/2 cup natural shredded coconut

Directions

Cake

1. Pre-Heat oven to 350 degrees F.
2. Line (2) 9 inch round cake pans with parchment paper and grease the paper.
3. In a mixing bowl, using an electric mixer (use a whisk attachment if you have one) beat the egg whites until they are frothy.
4. Beat in 1/2 cup of the sugar, adding just tablespoon at a time and continue beating until all the sugar is incorporated and the egg whites are stiff.
5. In a large mixing bowl, stir together the flour, 1 cup leftover sugar and salt.
6. Use and electric mixer on low speed to mix in the vegetable oil, milk and vanilla. Beat for 2 minutes until the mixture is well combined.
7. Fold the stiff egg whites gently into the batter.
8. Divide the batter into the two prepared pans and place in the preheated oven.
9. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
10. Remove from the oven to cooling racks. Let the cakes sit in the pans for 5 minutes, then remove the cakes to the racks. Remove the parchment paper.
11. Let the cakes cool before icing.

Vanilla Sour Cream Frosting

1. Beat together butter, sour cream and vanilla until well incorporated. Mix in sugar till its combined. Add buttermilk one tablespoon at a time to get desired consistency.

Assembly

1. Cut cool cakes in half to form four layers. Ice between each layer of cake, on top and on sides of cake.
2. Press the shredded coconut onto the frosting.