Recipe Details
Ingredients
-
2cupsall-purpose flour
-
1 ½cupswhite sugar
-
3teaspoonsbaking powder
-
1teaspoonsalt
-
7egg yolks
-
¾cupwater
-
½cupvegetable oil
-
1teaspoonvanilla extract
-
1teaspoonalmond extract
-
1cupegg whites
-
½teaspooncream of tartar
-
¾cupflaked coconut
Cooking Directions
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Combine flour, sugar, baking powder, and salt in a mixing bowl. Make a well in the center of the flour mixture and add egg yolks, water, oil, vanilla extract, and almond extract. Beat until smooth.
-
Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites and fold until just blended. Fold in flaked coconut. Pour batter into an ungreased 10-inch tube pan.
-
Bake in the preheated oven for 55 minutes. Increase the oven temperature to 350 degrees F (175 degrees C) and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn the pan upside down until cake is cool before removing from the pan. Remove cooled cake from pan and frost if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe14 | |
| Calories273 | |
| % Daily Value * | |
| Total Fat 11g |
15% |
| Saturated Fat 3g |
15% |
| Cholesterol 102mg |
34% |
| Sodium 315mg |
14% |
| Total Carbohydrate 38g |
14% |
| Dietary Fiber 1g |
3% |
| Total Sugars 23g |
|
| Protein 5g |
10% |
| Calcium 73mg |
6% |
| Iron 1mg |
7% |
| Potassium 90mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
