Coconut Pound Cake with Orange Glaze

6 eggs, separated
1 cup shortening
1/2 cup butter
1 1/2 cups sugar
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 cup milk
2 cups coconut
1/2 teaspoon vanilla or coconut extract
2 cups powdered sugar
1 cup orange juice

Place egg whites in large bowl; yolks in another bowl. Let whites warm to room temperature (approximately 1 hour).

Preheat oven to 300°. Grease 10 inch tube pan.

With electric mixer, beat egg yolks, shortening and butter at high speed until well blended. Gradually add sugar, beating until light and fluffy. Add extract and beat until well blended. At low speed, beat in flour and baking powder alternately with milk. Add coconut; beat well.

Beat egg whites until stiff peaks form. Gently fold whites into batter.

Pour into prepared pan. Bake for 2 hours. Cool in pan for 15 minutes.

In bowl, combine powdered sugar and orange juice; mix well.

Pour over hot cake. Cool. Let stand overnight in refrigerator before removing from pan.


Nordic Ware Natural Aluminum Commercial 2-Piece Angel Food Pan

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