Coconut Pound Cake I
"Be sure to use fresh or unsweetened coconut (available from specialty of health-food store). If you use sweetened, grocery store variety, it will be too sweet. This is another favorite from Jr. League cookbook, "California Heritage Continues"."
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Yields:
-
1 9-inch tube cake
- Serves:
- 10
ingredients
- 4 large eggs, separated
- 1 cup unsalted butter, softened
- 2 cups sugar
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 1 cup shredded fresh coconut, toasted (or 1 cup packaged shredded unsweetened coconut, toasted or 1 cup packaged shredded unsweetened cocon)
directions
- Preheat the oven to 350°.
- Butter and flour a 9-inch tube or Bundt cake pan.
- In medium bowl beat egg whites until stiff peaks form.
- Set aside.
- In a large bowl blend together egg yolks, butter and sugar.
- Beat until fluffy.
- Add the milk, baking powder, vanilla and flour.
- Beat on medium-high speed for 5 minutes.
- Stir in the coconut; then carefully fold in egg whites.
- Pour batter into prepared pan.
- Bake for 1 hour or until wooden toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes; then turn out onto a serving plate to continue.
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Reviews
-
Great cake. Very easy to make using a blender.
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
