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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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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 . 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.
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