Coconut lovers rejoice! This toasted coconut pound cake has just the right amount of coconut to satisfy your craving.
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Coconut lovers rejoice! This toasted coconut pound cake has just the right amount of coconut to satisfy your craving.
3/4 cup shredded coconut, toasted
1 tsp baking powder
1 lb butter or margarine
1 lb powdered sugar
4 eggs
4 egg whites
2 tsp coconut extract
1/2 tsp vanilla extract
2 3/4 cups all-purpose flour
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. Gradually add flour, baking powder and prepared coconut; mix until thoroughly 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 ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.
3/4 cup shredded coconut, toasted
1 tsp baking powder
1 lb butter or margarine
1 lb powdered sugar
4 eggs
4 egg whites
2 tsp coconut extract
1/2 tsp vanilla extract
2 3/4 cups all-purpose flour
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. Gradually add flour, baking powder and prepared coconut; mix until thoroughly 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 ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.