Toasted Coconut Pound Cake
Pork
0
9
1710
2
Ingredients
- 3/4 cup coconut (shredded & toasted)
- 1 pound butter
- 1 pound sugar (confectioner's)
- 4 eggs
- 4 egg whites
- 2 teaspoons coconut extract (imitation)
- 1/2 teaspoon vanilla extract
- 2 3/4 cups flour
- 1 teaspoon baking powder
Directions
- 1Heat oven to 325 degrees F. In blender, crush coconut to coarse consistency. Set aside. (To toast coconut, spread on shallow cookie sheet and toast in 325 degree F. oven for 25-30 minutes, stirring occasionally to toast evenly).
- 2In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add egg whites; beat well. Blend in extracts. Gradually add combined flour, baking powder and coconut; mix just until thoroughly blended. Pour into greased and floured 10-inch Bundt pan. Bake at 325 degrees F. for 1 hour and 10 minutes. Cool 10 minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.
NutritionView more
1710Calories
Sodium38%DV920mg
Fat158%DV103g
Protein39%DV20g
Carbs61%DV182g
Fiber16%DV4g
PER SERVING *
| Calories1710Calories from Fat930 |
| % DAILY VALUE* |
| Total Fat103g158% |
| Saturated Fat64g320% |
| Trans Fat |
| Cholesterol455mg152% |
| Sodium920mg38% |
| Potassium300mg9% |
| Protein20g39% |
| Calories from Fat930 |
| % DAILY VALUE* |
| Total Carbohydrate182g61% |
| Dietary Fiber4g16% |
| Sugars115g230% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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