Beat egg whites until foamy. Gradually add sugar. Beat until mixture forms stiff shiny peaks. Blend in flour and coconut; set aside. Combine remaining ingredients in large mixer bowl. Blend. Then beat at medium speed of electric mixer for 2 minutes. Pour 1/3 of the batter into a greased and floured 10 inch Bundt pan. Spoon in coconut mixture and top with remaining batter. Bake at 350 degrees F for 50-55 minutes or until cake tester inserted in center comes out clean. Cool in pan about 15 minutes. Remove from pan and finish cooling on rack. Top with glaze.
Gradually add 1 tablespoon milk to one cup sifted confectioners' sugar in a bowl. Make 1/3 cup.
By Robin from Washington, IA
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