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Toasted Coconut Pound Cake




Source of Recipe


Internet


List of Ingredients




3/4 cup shredded coconut, toasted (see Note)
1 pound butter or margarine
1 pound powdered sugar, plus extra for dusting
4 whole eggs
4 egg whites
2 teaspoons imitation coconut flavoring
1/2 teaspoon vanilla
2 3/4 cups sifted flour
1 teaspoon baking powder


Recipe



Crush coconut in blender to coarse consistency. Set aside.
In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add egg whites and beat well. Blend in coconut flavoring and vanilla.

Gradually add combined flour, baking powder and coconut to butter mixture. Mix just until thoroughly blended. Pour into greased and floured 10-inch Bundt pan.

Bake at 325 degrees 1 hour and 10 minutes. Cool 10 minutes. Remove cake from pan and cool completely on wire rack. Before serving, sprinkle with additional powdered sugar. Makes 20 servings.

Note: To toast coconut, spread on shallow baking sheet and toast at 325 degrees 25 to 30 minutes, stirring occasionally to toast evenly.