Be sure to keep a close eye on the coconutto make sure it doesn’t burn when toasting — you want to watchfor it to turn golden brown. Toasted coconut adds a nutty flavorto this pound cake. Serve as the finishing touch for a familypatio party or to finish a Caribbean themed meal.
Recipe: Toasted Coconut PoundCake
3/4 cup shredded coconut, toasted*
1 pound butter or margarine
1 pound confectioner’s (powdered) sugar
4 large whole eggs
4 large egg whites
2 teaspoons imitation coconut extract
1/2 teaspoon vanilla extract
2 3/4 cups sifted all-purpose flour
1 teaspoon baking powder
Makes 20 servings.
*To toast coconut, spread on shallow cookiesheet and toast in 325°F (160°C) oven for 25 to 30 minutes,stirring occasionally to toast evenly.
Nutrition Facts: Calories 350 calories,Protein 12 grams, Fat 21 grams, Sodium 227 milligrams, Cholesterol92 milligrams.
Recipe provided courtesy of Pork, The OtherWhite Meat.
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