Coconut White Fruit Cake: Sandi's Recipe of the Week - June 14

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Sandi's "Recipe Of The Week"
July 14 - August 10, 2007

"Coconut White Fruit Cake"

Coconut White Fruit Cake

Recipe Source:
2006 Issue
Paula Deen's Christmas

Serving Size: Makes 16 - 20 servings

Amount	Ingredient
7	egg whites
1 cup	candied cherries
1 cup	candied pineapple
1 pound	golden raisins
4 cups	pecans, chopped
2 cups	all purpose flour
1/2 teaspoon	salt
1 cup (2 sticks)	butter, at room temperature
2 cups	sugar
6 ounce package	frozen grated coconut
1 teaspoon	vanilla extract

Preparation Instructions:
Preheat oven to 325 degrees. Line the bottom of a tube pan with parchment paper and grease the paper. In a large bowl, beat egg withes until stiff peaks form and set aside. In another large bowl, combine candied fruits, raisins, and nuts. Add flour and salt, and toss to mix; set aside. Cream butter and sugar. Add beaten egg whites, then coconut and vanilla. Add fruit to coconut mixture. Pour batter into prepared pan and bake for 2 1/4 hours. Cool in pan for 10 minutes. Remove cake from pan, and let cool completely on a wire rack. Makes 16 to 20 servings.

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