Tropical Pound Cake
1 package (7 ounces) sweetened flaked coconut
2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas
1/3 cup canola oil
1 1/2 cups sugar
3 egg whites
1 whole egg
1/2 cup light sour cream
2 teaspoons grated orange or lemon rind
1 teaspoon vanilla extract
vegetable oil spray
Heat oven to 325°. Coat 10-inch Bundt pan or tube pan with vegetable oil spray. Lightly dust with flour. Set aside.
Grind coconut in blender or food processor until fine. Set aside.
In separate bowl, combine flour, baking powder and salt. Set aside.
In bowl of electric mixer, beat bananas and oil until fluffy; gradually beat in sugar. Beat in egg whites, whole egg, sour cream, orange or lemon rind and vanilla extract. Turn off mixer and add coconut and flour mixture.
Turn mixer to low speed and combine briefly, then stir by hand to finish blending. Pour into prepared pan.
Bake in center of oven for 60 to 65 minutes, or until cake is golden on top and pick inserted in center comes out clean.
Makes 12 servings.