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1
Grease and flour two 8-inch or 9-inch round baking pans.
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2
Preheat oven to 375u00b0.
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3
In medium bowl, stir together flour, baking powder and baking soda.
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4
In another bowl, beat the shortening and butter with mixer for about 30 seconds, or until softened.
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5
Add the sugar and vanilla; beat until fluffy.
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6
Add sugar and vanilla; beat until fluffy.
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7
Add the egg whites and beat until smooth (about 2 minutes).
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8
Add flour mixture and buttermilk alternately, beating on low speed after each addition just until mixture is combined.
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9
Put in prepared pans and bake at 375u00b0 for 25 to 30 minutes or until done when tested with toothpick.
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10
Cool on wire racks for 10 minutes.
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11
Remove from pans to cool completely on wire racks.
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12
For frosting: In small bowl, beat 1/2 cup butter until light.
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13
Gradually add powdered sugar, beating well.
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14
Beat in milk and vanilla.
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15
Gradually beat in 3 3/4 to 4 cups more powdered sugar until frosting is right consistency for spreading (makes 3 cups frosting) Spread frosting between layers and over top and sides.
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16
Sprinkle top and sides with coconut.
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17
Note: If you don't have buttermilk you can substitute by combining 1 tablespoon lemon juice and enough milk to make 1 cup.
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18
Let stand for 5 minutes.
