Ingredients
1/2 pound butter
3 cups sugar
6 eggs, separated
1 teaspoon coconut extract
1 teaspoon pineapple extract
1 teaspoon vanilla extract
3 cups flour
1 cup sour cream
1/2 teaspoon baking soda
1/4 teaspoon salt
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Cream butter and sugar in stand mixer with a paddle attachment. Add 6 egg yolks, coconut, pineapple and vanilla extract to mixture. Combine flour, soda and salt. Add alternately with sour cream to batter. Beat 6 egg whites until stiff. Fold into batter until combined but still visible. Pour batter into a well-greased bundt pan. Bake at 300 degrees for 90 minutes.