Coconut Pound Cake
|Eggs||10 , separated|
|Sugar||2 Cup (32 tbs)|
|Butter||2 Cup (32 tbs)|
|Flour||4 Cup (64 tbs) (preferably cake flour; if all purpose, use 3 1/2 cups)|
|Chopped flaked coconut||1⁄2 Cup (8 tbs)|
Beat egg whites until foamy white and double in volume in a medium-sized bowl; beat in 1/4 cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks.
Cream butter, add remaining sugar and egg yolks; beat at high speed for 3 minutes.
Blend in flour until just mixed.
Fold in meringue and coconut.
Pour batter into two greased loaf pans.
Bake at 325Â°F for 1 hour and 15 minutes.