Hasbrouck Coconut Cake

• 6 large eggs, separated
• 1 cup unsalted butter, softened
• 2 7-ounce packages sweetened coconut flakes
• 1 3/4 cups flour

1. Preheat the oven to 350 degrees.
2. Using an electric mixer, beat the egg whites until stiff but not dry.
3. Remove from the bowl and set aside.
4. In the same bowl, beat together the butter and coconut.
5. Add one egg yolk at a time, beating well after each addition.
6. Stir in the flour.
7. Fold the egg whites into the butter-and-coconut mixture until the ingredients are just combined.
8. Scrape the batter into a lightly greased 10-inch tube pan and bake until a toothpick inserted into the center of the cake comes out clean, about 25 to 35 minutes.
9. Remove from the oven and cool in the pan for 10 minutes before unmolding and cooling on a wire rack.

eggs, unsalted butter, coconut flakes, flour

Taken from cooking.nytimes.com/recipes/6494 (may not work)