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.