Recipe: Coconut Pound Cake (using beaten egg whites)

COCONUT POUND CAKE

6 eggs
1 cup Crisco vegetable shortening
1/2 cup butter, softened
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

Separate eggs, placing whites in a large bowl, yolks in another large bowl. Let egg whites warm to room temperature.

Preheat oven to 300 degrees F. Grease a 10-inch tube pan.

Beat egg yolks, Crisco, and butter until well blended. Gradually add sugar, beating until light and fluffy. Add extracts; beat until blended. At low speed, beat in flour (in fourths) alternately with milk (in thirds) beginning and ending with flour. Add coconut; beat until well blended.

Beat egg whites until stiff peaks form. Gently fold whites into batter until well combined. Turn into prepared pan.

Bake 2 hours, or until cake tester inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove cake from pan; cool thoroughly on wire rack.

From: Carole A. Resnick