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    You are in: Home / Recipes / Coconut Pound Cake I Recipe
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    Coconut Pound Cake I

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Sharlene~W's Note:

    Be sure to use fresh or unsweetened coconut (available from specialty of health-food store). If you use sweetened, grocery store variety, it will be too sweet. This is another favorite from Jr. League cookbook, "California Heritage Continues".

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    Ingredients:

    Serves: 10

    Yield:

    9-inch ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°.
    2. 2
      Butter and flour a 9-inch tube or Bundt cake pan.
    3. 3
      In medium bowl beat egg whites until stiff peaks form.
    4. 4
      Set aside.
    5. 5
      In a large bowl blend together egg yolks, butter and sugar.
    6. 6
      Beat until fluffy.
    7. 7
      Add the milk, baking powder, vanilla and flour.
    8. 8
      Beat on medium-high speed for 5 minutes.
    9. 9
      Stir in the coconut; then carefully fold in egg whites.
    10. 10
      Pour batter into prepared pan.
    11. 11
      Bake for 1 hour or until wooden toothpick inserted in center comes out clean.
    12. 12
      Cool in pan for 10 minutes; then turn out onto a serving plate to continue.

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    Ratings & Reviews:

    • on July 11, 2008

      55

      Great cake. Very easy to make using a blender.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Coconut Pound Cake I

    Serving Size: 1 (147 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 506.3
     
    Calories from Fat 218
    43%
    Total Fat 24.2 g
    37%
    Saturated Fat 15.2 g
    76%
    Cholesterol 136.8 mg
    45%
    Sodium 117.3 mg
    4%
    Total Carbohydrate 66.6 g
    22%
    Dietary Fiber 1.5 g
    6%
    Sugars 40.7 g
    163%
    Protein 7.0 g
    14%

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