|
| |
THE JUNGLE COOKBOOK
CONVERSIONS
COOK LINKS
HOME PAGE
| |
Coconut Pound
Cake
|
| 2 |
Cups cake flour (not self-rising). (I used
bread flour.) |
| 1 |
Teaspoon baking powder |
| 1/4 |
Teaspoon salt |
| 1 |
Cup (2 sticks) UNsalted butter, at room
temperature |
| 1 1/2 |
Cups sugar |
| 2 |
Teaspoons grated orange rind |
| 6 |
Eggs |
| 1 |
Package (7 ounces) sweetened flaked coconut |
TIP:
Can be baked up to 1 week in advance, wrapped and frozen.
|
| |
Makes:
12 servings at $0.41 each.
Prep: 10 minutes
Bake: at 325 for about 1 hour |
| 1. |
Heat oven
to 325. Generously coat 10-inch Bundt pan with nonstick
cooking spray. |
2.
|
Sift together flour, baking powder and salt into
medium-size bowl. |
3.
|
Beat butter on high speed in large bowl until light.
Add sugar and continue beating until very light and
creamy, about 3 minutes. Add orange rind. Beat in eggs,
one at a time. By hand, stir in coconut, then flour
mixture in 2 batches; mix just until flour is
incorporated. Do not overmix. Scrape into prepared pan. |
4.
|
Bake in 325 oven until wooden pick inserted in center
of pound cake comes out clean, about 1 hour. |
Nutrient Value Per Serving:
414 calories, 23 g fat (15 g saturated), 5 g
protein, 47 g carbohydrate, 1 g fiber, 153 mg sodium, 148
mg cholesterol. |
|
