Oh, gosh, I’ve shared this recipe before but it’s worth sharing again. For Terri, who requested it. Lois is a student of mine who is a creative, careful cook and baker. Any recipe she shares is so good, and always tested. Here’s her lovely coconut pound cake, in detail. That’s so you’ll have excellent results. Wouldn’t this be nice for Easter?

 COCONUT POUND CAKE

4 eggs, separated

1 cup salted butter

2 cups sugar

3/8 teaspoon almond extract

3/8 teaspoon coconut extract

2 cups sifted cake flour (sift before measuring.)

2/3 cup milk

1 1/3 cups unsweetened coconut powder (See note.)

1. Separate the eggs. Place the whites in a large, clean metal or glass bowl.

2. Preheat the oven to 300° F.  Grease and flour a 10-inch (12 cup) Bundt pan.

3. With an electric mixer at high speed, beat the egg yolks with the butter until well blended, 

    stopping to scrape the bowl occasionally.

4. Gradually add the sugar. Then beat at high speed for 5 minutes, until very light and fluffy. Stop 

     to scrape the bowl occasionally.

5. Add the extracts and beat until blended.

6. At low speed, beat in the flour in fourths, alternating with the milk in thirds, beginning and 

    ending with the flour.

7. Add the coconut at low speed, until well blended.

8. Wash the mixer beaters. Beat the egg whites just until stiff peaks form.

9. Fold 1/4 of the beaten egg whites into the batter to lighten it a bit. Then gently fold in the 

    remaining egg whites.

10. Turn into the pan; bake1 hr.10 min. to 1 hr.15 min. or until a tooth pick inserted near the 

      center comes out clean.

11. Cool in the pan on a wire rack for 15 minutes, then turn out onto the rack to cool completely.

Notes: 

1. Coconut powder is a finely ground, unsweetened, dry coconut and can be found in Indian grocery store and in the international section of well-stocked super markets such as Jungle Jim’s. Do not use sweetened shredded or flaked coconut. Their coarser texture will ruin the texture of the cake and the extra sugar will throw off the balance of the sugar to the other ingredients. Also, do not use coconut flour. 

2. Beating the butter – egg yolk – sugar mixture until it is very light and fluffy is critical to the success of this cake. Under beating will result in an unpleasant dense, compact texture.