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From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Coconut Poundcake
Summary: orig. subject: some great cake recipes
Keywords: recipe OVO-LACTO
Message-ID: <1991Jun19.144752.17160@mthvax.cs.miami.edu>
Date: 13 Jun 91 19:12:50 GMT
Reply-To: ak399@cleveland.freenet.edu
Followup-To: rec.food.veg
Organization: n/a
Lines: 37
Approved: aem@mthvax.cs.miami.edu


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.