Coconut Pound Cake I

• 4 large eggs, separated
• 1 cup unsalted butter, softened
• 2 cups sugar
• 1 cup milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• 2 12 cups flour
• 1 cup shredded fresh coconut, toasted (or 1 cup packaged shredded unsweetened coconut, toasted or 1 cup packaged shredded unsweetened cocon)

1. Preheat the oven to 350.
2. Butter and flour a 9-inch tube or Bundt cake pan.
3. In medium bowl beat egg whites until stiff peaks form.
4. Set aside.
5. In a large bowl blend together egg yolks, butter and sugar.
6. Beat until fluffy.
7. Add the milk, baking powder, vanilla and flour.
8. Beat on medium-high speed for 5 minutes.
9. Stir in the coconut; then carefully fold in egg whites.
10. Pour batter into prepared pan.
11. Bake for 1 hour or until wooden toothpick inserted in center comes out clean.
12. Cool in pan for 10 minutes; then turn out onto a serving plate to continue.

eggs, unsalted butter, sugar, milk, baking powder, vanilla, flour, fresh coconut

Taken from www.food.com/recipe/coconut-pound-cake-i-20026 (may not work)