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3/4 Cup shredded coconut, toasted
3/4 Cup shredded coconut, toasted
1 Pound butter
1Pound powered sugar
4 whole eggs
4 egg whites
2 Teaspoons coconut extract
1/2 Teaspoon vanilla extract
2-3/4 Cups all-purpose flour
1 Teaspoon baking powder
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Preheat oven to 325 degrees F. In blender or food processor, pulse coconut to coarse consistency. Set aside.
Preheat oven to 325 degrees F. In blender or food processor, pulse coconut to coarse consistency. Set aside.
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In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add egg whites; beat well. Blend in extracts. Gradually add flour, baking powder and prepared coconut; mix until thoroughly blended.
In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add egg whites; beat well. Blend in extracts. Gradually add flour, baking powder and prepared coconut; mix until thoroughly blended.
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Pour into a greased and floured 10-inch Bundt pan. Bake 1 hour and 10 minutes or until wooden toothpick inserted into cake comes out clean. Cool ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.
Pour into a greased and floured 10-inch Bundt pan. Bake 1 hour and 10 minutes or until wooden toothpick inserted into cake comes out clean. Cool ten minutes. Remove from pan. Before serving, sprinkle with additional powdered sugar, if desired.
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