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Рецепт Toasted Coconut Pound Cake
by Global Cookbook

Toasted Coconut Pound Cake
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Ингредиенты

  • 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
  • 2 3/4 c. sifted all-purpose flour
  • 1 tsp baking pwdr

Инструкции

  1. Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan.
  2. Crush coconut coarsely in blender.
  3. 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.
  4. Mix together flour, baking pwdr and coconut, then add in gradually to butter mix. Mix just till thoroughly blended. Pour into prepared pan.
  5. 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.
  6. Remove cake from pan and cold completely on a wire rack. Before serving, sprinkle with additional powdered sugar.
  7. 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.
  8. 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