Ingredients for Coconut Pound Cake I
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How to Make Coconut Pound Cake I
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch tube or bundt pan.
- In a medium bowl, beat 4 large egg whites until stiff peaks form. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 2 cups granulated sugar, and 4 large egg yolks until light and fluffy.
- Add 1 cup milk, 2 teaspoons baking powder, 1 teaspoon vanilla extract, and 2 1/2 cups all-purpose flour to the wet ingredients. Beat on medium-high speed for 5 minutes.
- Stir in 2 cups shredded unsweetened coconut.
- Gently fold in the beaten egg whites until just combined.
- Pour batter into the prepared pan.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a serving plate to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
163g
Fat
76g
Carbs
22g
