Recipe(tried): Leona's Palmetto Cake (Bundt cake using fresh coconut)

This is my mothers palmetto cake recipe which we had growing up. She was from Florida. All I got was a ripped 3x5 card with a few rudementary directions. I have figured out how to make it over the years. Takes some work but it tastes great. Hope you enjoy.

LEONA'S PALMETTO CAKE

1 fresh coconut
1/2 lb citron (usually available in small cubes around holidays)
3/4 lb flour
3/4 tsp salt
1 tsp baking powder
1 lb sugar
3/4 lb butter (unsalted)
6 large eggs, separated into yolks and whites

Preheat oven to 350 degrees F.

Take shell off coconut and peel brown skin with vegetable peeler. Shred coconut meat on food grater or microplane getting consistency of store bought shredded coconut. When shredding keep the small end pieces so you have about 1/4 cup of unshredded coconut.

In food processor grind coconut pieces for about 30 seconds. Add Citron and grind until citron is finely diced. (Without coconut citron becomes sticky mess in food processor.) Add some shredded coconut if it starts to clump together. Mix chopped citron with shredded coconut 'til evenly distributed.

Grease and flour a Bundt pan. I do that to mine even though it is non stick.

In another bowl mix flour, salt and baking powder.

In mixer, cream sugar, butter and egg yolks until fluffy and light in color.

Finally in a third bowl beat egg whites until stiff.

Put the sugar, butter, egg yolk mixture in large mixing bowl and using a heavy spoon turn in 1/3 of flour and 1/3 of egg white until barely mixed using a folding motion. Add another 1/3 of flour, 1/3 of egg white and 1/3 of coconut and mix again. Add remaining flour, egg white and coconut and mix until barely incorporated.

Spoon batter into Bundt pan and even it up around the pan. You will need spoon and spatula for this.

Bake on the bottom shelf of oven for 1 hour. Turn down oven to 325 degrees F and cook until knife inserted in middle comes out clean about another 1/2 hour. I check every 10 minutes or so. When done, put cake in pan on cookie rack for about 10 minutes. Then put cookie rack on top of cake invert pan and cake should slide right out. Let cool.

This cake freezes well and also travels well. I have sent some to my sister in Florida for many years by U.S mail.