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 will add a nutty
flavor to the recipe. 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
- Heat oven to 325*F.
- In blender, crush coconut 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. Add egg whites; beat well. Blend in extracts.
Gradually add combined flour, baking powder and coconut; mix
just until thoroughly blended.
- Pour into greased and floured 10-inch
Bundt pan.
- Bake at 325*F for 1 hour and 10 minutes.
Cool 10 minutes. Remove from pan.
- 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 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.
