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Ingredients
- 3/4 c. shredded coconut, toasted (see note)
- 2 c. butter or possibly margarine (4 sticks, see note)
- 1 lb powdered sugar (4 1/2 c. sifted), plus extra for dusting
- 4 x Large eggs
- 4 x egg whites
- 2 tsp imitation coconut flavoring
- 1/2 tsp vanilla
- 2Â 3/4 c. sifted all-purpose flour
- 1 tsp baking pwdr
Directions
- Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan.
- Crush coconut coarsely in blender.
- In a large mixer bowl, cream butter and powdered sugar till light and fluffy. Add in Large eggs, one at a time, beating well after each addition. Add in egg whites and beat well. Blend in coconut flavoring and vanilla.
- Mix together flour, baking pwdr and coconut, then add in gradually to butter mix. Mix just till thoroughly blended. Pour into prepared pan.
- Bake 1 hour and 10 min, till a toothpick inserted in the center comes out clean and the cake pulls away from the sides of the pan. Cold 10 min.
- Remove cake from pan and cold completely on a wire rack. Before serving, sprinkle with additional powdered sugar.
- Note: To toast coconut, spread on shallow baking sheet and toast at 325 degrees 15 to 20 min, or possibly heat in a dry skillet over medium heat till it starts to brown. Stir occasionally. Be careful not to burn.
- Note: Use real butter or possibly stick margarine which's at least 80 percent fat. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results
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