Yummy cake for brunch with coffee/tea. Serve with whipped cream and strawberries
Separate eggs - let egg whites sit until they reach room temperature (about one hour).
Beat yolks, shortening and butter at high speed until well blended. Gradually add sugar and beat until light and fluffy. Add extracts and blend at low speed. Add flour alternately with milk beginning and ending with flour. Fold in coconut until well blended. Beat egg whites until stiff and fold them into the batter (takes about 30 minutes of constant beating).
Grease and flour a 10" tube pan or bundt pan and bake at 300 degrees for 2 hours.
Cool on rack for 15 minutes before inverting the cake to remove it. Keep refridgerated.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 292 | ||
Calories from Fat: 164 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 2269.3mg | 78 % | |
Potassium 61.2mg | 2 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 35g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 292
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