ak399@cleveland.freenet.edu (Carole A. Resnick) (06/14/91)
Title: Coconut Poundcake
Keywords: Rose Cornsweet
COCONUT POUNDCAKE
6 Eggs
1 cup crisco (solid)
1/2 cup butter
3 cups sugar
1/2 tsp. almond extract
1/2 tsp. coconut extract
3 cups sifted cake flour
1 cup milk
2 cups flaked coconut
1. Separate eggs, placing whites in a large bowl, yolks in another
large bowl. Let egg whites warm to room temperature.
2. Preheat oven to 300xF. Grease a 10-inch tube pan.
3. Beat egg yolks, crisco, and butter until well blended. Gradually
add sugar, beating until light and fluffy. Add extracts; beat until
blended.
4. At low speed, beat in flour (in fourths) alternately with milk (in
thirds) beginning and ending with flour.
5. Add coconut; beat until well blended.
6. Beat egg whites until stiff peaks form. Gently fold whites into
batter until well combined. Turn into prepared pan.
7. Bake 2 hours, or until cake tester inserted near center comes out clean.
8. Cool in pan on wire rack for 15 minutes. Remove cake from pan;
cool thoroughly on wire rack.