Instructions: Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan.

Crush coconut coarsely in blender.

In a large mixer bowl, cream butter and powdered sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add egg whites and beat well. Blend in coconut flavoring and vanilla.

Mix together flour, baking powder and coconut, then add gradually to butter mixture. Mix just until thoroughly blended. Pour into prepared pan.

Bake 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean and the cake pulls away from the sides of the pan. Cool 10 minutes.

Remove cake from pan and cool completely on a wire rack. Before serving, sprinkle with additional powdered sugar.

Note: To toast coconut, spread on shallow baking sheet and toast at 325 degrees 15 to 20 minutes, or heat in a dry skillet over medium heat until it starts to brown. Stir occasionally. Be careful not to burn.

Note: Use real butter or stick margarine thats at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results

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