Coconut Condensed Milk Pound Cake - Master Cookbook Recipe # 217

Name: Coconut Condensed Milk Pound Cake - Master Cookbook Recipe # 217
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 12-16
Cuisine: Southern
Ingredients: 2 cups salted butter, softened; 2 cups granulated sugar; 1 tsp salt; 8 large eggs, separated; 3-1/2 cups all-purpose flour (Do not use self-rising); 14 oz. can sweetened condensed milk; 1 tsp vanilla extract; 2 tsp coconut extract (optional); 12 oz. coconut (use 2 bags of 6 oz. frozen fresh coconut OR 12 oz. flaked sweet coconut)

This pound cake is a true showstopper,incredibly dense, moist, and packed with tropical coconut flavor. Unlike traditional cakes that rely on chemical leaveners, this recipe gets its impressive height and delicate crumb from whipped egg whites. The addition of sweetened condensed milk creates a rich, velvety texture that makes this one of the most luxurious cakes you’ll ever bake.

This is recipe #217 in Tammy’s Master Cookbook.

Prep time: 25 minCook time: 1 hr 30 min Total time: 1 hr 55 min

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Ingredients

2 cups salted butter, softened
2 cups granulated sugar
1 tsp salt
8 large eggs, separated
3-1/2 cups all-purpose flour (Do not use self-rising)
14 oz. can sweetened condensed milk
1 tsp vanilla extract
2 tsp coconut extract (optional)
12 oz. coconut (use 2 bags of 6 oz. frozen fresh coconut OR 12 oz. flaked sweet coconut)

Instructions

Prep: Preheat your oven to 325°F. Thoroughly grease and flour a 12-cup Bundt or tube pan.
Cream Base: In a large bowl, beat the softened butter and granulated sugar together until very light and fluffy.
Mix Wet Ingredients: Add the egg yolks, vanilla extract, coconut extract (if using), sweetened condensed milk, and salt. Mix until well combined.
Incorporate Flour & Coconut: Gradually add the all-purpose flour to the mixture. Once smooth, stir in the coconut by hand.
Whip Egg Whites: In a separate, clean bowl, whip the 8 egg whites until they form stiff peaks.
Fold: Gently fold the whipped egg whites into the heavy batter. This provides the air needed for the cake to rise.
Bake: Pour the batter into the prepared pan, filling it only three-quarters full. (If you have extra batter, bake it in a separate small loaf pan). Bake for approximately 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for 20 minutes before carefully unmolding it onto a wire rack.

Notes

Tammy's Tip: Because this cake relies on the air in the egg whites for its lift, it is very important not to use self-rising flour. This old-fashioned method creates a unique texture that you just can't get with modern leaveners!