Coconut Cake-Kerry Lien

Coconut cake

6 eggs, separate yolks and whites in bowls

2 sticks butter

3 cups sugar

½ pt. sour cream (2 cups)

One full bottle shillings coconut extract

¼ tsp. baking soda

3 cups flour

Preheat oven to 325 degrees.

Mix all ingredients together in a blender with the exception of the egg whites. In another bowl, beat the egg whites until they are stiff and peaks form. Fold egg whites into other mixture and blend well. Grease and flour Bundt cake pan. Place batter in pan and shake to make level. Cook at 325 degrees for one hour and 15 minutes. I check on the cake every 30 minutes or so to make sure it isn’t overflowing or browning too much. If it’s browning on the top, place a sheet of foil over the cake. If you worry it’s browning too much on the bottom, place a sheet of foil below the pan. Don’t overfill the Bundt cake pan…this cake will rise quite a bit and I usually end up using a Bundt cake pan and a small bread pan for the batter…but that’s just my pans. The cake should be golden when done. Check with toothpick. I sometimes sprinkle a light glaze over the cake with coconut flakes, but usually it’s pretty good just by itself. Enjoy!!

If you have any questions, just call me!

Kerry 801-554-6572