Cocoanut Pudding

Ingredients

• 1/2 pound Granulated Sugar
• 1/4 pound Butter
• 1/2 pound Grated Coconut
• 3 count Egg Whites
• 1 teaspoonful Rose Extract
• 2 tablespoonfuls Sherry Wine

Instructions

1. 1In a mixing bowl, cream together the sugar and butter until light and fluffy.
2. 2In a separate clean bowl, beat the egg whites until stiff peaks form.
3. 3Gently fold the whipped egg whites into the creamed butter and sugar mixture. Then, fold in the grated coconut, rose extract, and sherry wine.
4. 4Preheat oven to 350°F (175°C). Bake for 30 minutes, or until the pudding is set and lightly golden. Serve warm with a sauce of your choice.