Rum Coconut Pound Cake

Ingredients

• ½ cup margarine
• 3 large egg whites, at room temperature
• ½ cup skim milk
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 1 ½ cups all-purpose flour
• 1 teaspoon rum-flavored extract
• 1 teaspoon coconut-flavored extract
• 1 large egg
• 2 teaspoons Sweet'N Low zero calorie sweetener
• ½ cup granulated sugar, divided
• 1 tablespoon confectioners' sugar (optional)

Preparation

Preheat oven to 325°F. Spray small bundt pan (or 8 ½ x 4 ½ x 2 ¾ inch loaf pan) with nonstick cooking spray; set aside. In large bowl with electric mixer at high speed, cream margarine, ¼ cup plus 2 tablespoons sugar and Sweet'N Low. Beat in egg, coconut extract and rum extract. In small bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. In large metal bowl with electric mixer at high speed, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar, continuing to beat until stiff; fold into batter. Spoon into prepared pan. Bake 40 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely on rack.