Coconut Butter Cake with Ginger Ice Milk

Ingredients

• 1 teaspoon baking soda 
• 3 large egg whites 
• 0.8 cup skim milk fat-free
• 2 cups flour all-purpose
• 12 servings ice cubes 
• 0.8 cup buttermilk low-fat
• 1 tablespoon powdered sugar 
• 0.5 teaspoon salt 
• 1.3 cups sugar 
• 2 tablespoons sugar 
• 0.5 cup coconut sweetened flaked
• 6 tablespoons butter unsalted softened
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• springform pan
• measuring cup

Directions

1. Preheat oven to 35
2. Coat a 9-inch (3 inches deep) springform pan with cooking spray; dust with 2 tablespoons sugar.
3. Place butter in a large bowl; beat with a mixer at medium speed until creamy and pale (about 2 minutes); gradually add 1 1/3 cups sugar. Beat at high speed 3 minutes or until fluffy. Beat in vanilla.
4. Add egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife.
5. Combine flour, baking soda, and salt, stirring with a whisk.
6. Combine milk and buttermilk.
7. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in coconut.
8. Bake at 350 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on wire rack; remove from pan. Cool completely on wire rack.
9. Sprinkle with powdered sugar.
10. Serve with Ginger Ice Milk.