In blender or food processor, pulse coconut to coarse consistency. Set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add egg whites; beat well. Blend in extracts.
In a seperate bowl, combine flour, baking powder and toasted coconut; Gradually add to wet ingredients until blended.
Pour into a greased and floured 10-inch Bundt pan.
Bake 1 hour and 10 minutes or until wooden toothpick inserted into cake comes out clean. Cool 10 minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.
Toasted Coconut Pound Cake
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 12-16 servings
Ingredients
¾ C. shredded coconut, toasted
1 lb. butter or margarine
1 lb. powdered sugar
4 eggs
4 egg whites
2 tsp. coconut extract
½ tsp. Spice Islands® Pure Vanilla Extract
2 ¾ C. all-purpose flour
1 tsp. Clabber Girl® Baking Powder
Directions
Preheat oven to 325° F.
In blender or food processor, pulse coconut to coarse consistency. Set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add egg whites; beat well. Blend in extracts.
In a seperate bowl, combine flour, baking powder and toasted coconut; Gradually add to wet ingredients until blended.
Pour into a greased and floured 10-inch Bundt pan.
Bake 1 hour and 10 minutes or until wooden toothpick inserted into cake comes out clean. Cool 10 minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.
