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Ruth Dove's Coconut Pound Cake

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Ingredients
  Cake flour 4 Cup (64 tbs), sifted
  Eggs 10 , separated
  Butter 2 Cup (32 tbs)
  Sugar 2 Cup (32 tbs)
  Vanilla 1 Tablespoon
  Flaked coconut 1⁄2 Cup (8 tbs), chopped
Directions

GETTING READY
1) Preheat the oven to 325°F.
2) Lightly grease two 9X5X3-inch loaf pan and dust with flour.

MAKING
3) Ina a bowl, beat the egg whites until soft peak and doubled in volume.
4) Add in 1/4 cup sugar, 1 tablespoon at a time, stirring continuously until meringue forms firm peaks.
5) In a large mixer bowl, beat together butter or margarine, remaining sugar, and egg yolks.
6) Beat at high speed for three minutes and add in vanilla.
7) Add in flour, beating at low speed, until blended.
8) Lightly fold the flour mixture in meringue.
9) Mix in coconut.
10) Spoon the flour mixture evenly into loaf pans.

FINALIZING
11) Bake in the oven for 1 hour and 15 minutes, or until toothpick inserted in the center comes out clean.
12) Allow the cakes to cool in pans on wire racks for 10 minutes.
13) Using a knife loosen the edges and turn out the cakes on racks.
14) Leave until completely cooled.

SERVING
15) Slice and serve dusted with icing sugar.

TIPS
To make slicing easier, wrap cooled cake in foil or transparent wrap and store overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Ingredient: 
Vanilla
Preparation Time: 
40 Minutes
Cook Time: 
75 Minutes
Ready In: 
115 Minutes

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