Coconut Condensed Milk Pound Cake, Collard Valley Cooks

Unbelievable Coconut Condensed Milk Pound Cake - A must-try recipe made with White Lily flour.
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Coconut Condensed Milk Pd. Cake (Vol. 4 Cookbook Recipe)
1 LB SALTED BUTTER, SOFTENED
2 CUPS GRANULATED SUGAR
8 EGGS, SEPARATED
3 1/2 CUPS WHITE LILY ALL-PURPOSE FLOUR
1-14 OZ CAN SWEETENED CONDENSED MILK
12 CUP BUNDT PAN! (LOT OF BATTER!)
1 TSP. VANILLA EXTRACT (USE 2 TSP. IF NOT USING ANOTHER FLAVOR OF EXTRACT)
2 TSP. COCONUT EXTRACT (OPTIONAL)
2 BAGS OF 6 OZ. FROZEN FRESH COCONUT
OR 12 OZ. FLAKED SWEET COCONUT.
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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