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Chef with red wine glass

TOASTED COCONUT POUND CAKE

Serves 20

3/4 cup shredded coconut, toasted
1 pound butter or margarine
1 pound confectioner's sugar
4 whole eggs
4 egg whites
2 teaspoons imitation coconut extract
1/2 teaspoon vanilla extract
2 3/4 cups sifted flour
1 teaspoon baking powder
 

Cooking Directions

Heat oven to 325 degrees F. In blender, crush coconut to coarse consistency. Set aside. (To toast coconut, spread on shallow cookie sheet and toast in 325 degree F. oven for 25-30 minutes, stirring occasionally to toast evenly).

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 degrees F. for 1 hour and 10 minutes. Cool 10 minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.


Serving Suggestions
Be sure to keep a close eye on the coconut to make sure it doesn't burn -- 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.


Nutrition Facts
Calories 349 calories; Protein 4 grams; Fat 21 grams; Sodium 246 milligrams; Cholesterol 92 milligrams; Saturated Fat 13 grams; Carbohydrates 38 grams; Fiber 1 grams

 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
coconut

 

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