homeCooking DictionaryCooking ChartsHow-To's and TipsVideo Recipes

Custom Search

CooksRecipes logo.

Recipe Comments.
Scroll below to rate or comment on this recipe. To submit a recipe or report a problem, click here.

Subscribe Button

Save this recipe on Delicious

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Holiday Recipes
Hope Pryor's Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

Be sure to keep a close eye on the coconut to make sure it doesn't burn when toasting -- you want to watch for it to turn golden brown. Toasted coconut adds a nutty flavor to this pound cake. Serve as the finishing touch for a family patio party or to finish a Caribbean themed meal.

Toasted Coconut Pound Cake

3/4 cup shredded coconut, toasted*
1 pound butter or margarine
1 pound confectioner's (powdered) sugar
4 large whole eggs
4 large egg whites
2 teaspoons imitation coconut extract
1/2 teaspoon vanilla extract
2 3/4 cups sifted all-purpose flour
1 teaspoon baking powder
  1. Heat oven to 325°F (160°C).
  2. In blender, crush coconut to coarse consistency. Set aside.
  3. In large mixer 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 combined flour, baking powder and coconut; mix just until thoroughly blended.
  4. Pour into greased and floured 10-inch Bundt pan.
  5. Bake at 325°F (160°C) for 1 hour and 10 minutes. Cool 10 minutes. Remove from pan.
  6. Before serving, sprinkle with additional powdered sugar, if desired.

Makes 20 servings.

*To toast coconut, spread on shallow cookie sheet and toast in 325°F (160°C) oven for 25 to 30 minutes, stirring occasionally to toast evenly.

Nutrition Facts: Calories 350 calories, Protein 12 grams, Fat 21 grams, Sodium 227 milligrams, Cholesterol 92 milligrams.

Recipe provided courtesy of Pork, The Other White Meat.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle

| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating