Coconut Pound Cake I

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".

• Ready In: 1 hr 20 mins
• Serves: 10
• Yields: 1 9-inch tube cake

Ingredients

• 4  large eggs, separated
• 1  cup unsalted butter, softened
• 2  cups sugar
• 1  cup milk
• 2  teaspoons baking powder
• 1  teaspoon vanilla
• 2 1⁄2 cups flour
• 1  cup  shredded fresh coconut, toasted (or 1 cup packaged shredded unsweetened coconut, toasted or 1 cup packaged shredded unsweetened cocon)

Directions

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