Coconut Condensed Milk Pound Cake, A White Lily Recipe that is AMAZING!

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Coconut Condensed Milk Pd. Cake
1 LB SALTED BUTTER, SOFTENED (I USED SALTED BUTTER)
2 CUPS GRANULATED SUGAR⁠
⁠8 EGGS, SEPARATED
3 1/2 CUPS WHITE LILY ALL-PURPOSE FLOUR⁠ ( DO NOT USE SELF-RISING)
1 14OZ CAN SWEETENED CONDENSED MILK⁠
MUST HAVE A 12 CUP BUNDT PAN! OR MAKE TWO CAKES.
1 TSP. VANILLA EXTRACT (USE 2 IF NOT USING ANOTHER FLAVOR OF EXTRACT)
2 TSP. COCONUT EXTRACT (OPTIONAL)
2 BAGS OF 6OZ. FROZEN FRESH COCONUT OR
USE 12 OZ. OF FLAKED SWEETENED COCONUT. (OPTIONAL)
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1️) Heat oven to 325°F. Coat 10-inch tube pan with flour non-stick cooking spray.⁠⠀
2) Beat together butter and sugar until light and fluffy. Then, add in egg yolks and beat until combined. Add extracts.
3) Add in condensed milk and flour in three additions, alternating each ingredient and beating well in between. Occasionally scrape down the sides of the bowl. ⁠ Add coconut and mix well.

4) In a separate clean bowl, whip egg whites until they hold firm peaks, about 5-7 minutes depending on your mixer. Carefully fold eggs whites into batter and beat just until thoroughly distributed. Add batter to your prepared tube pan.
Must use a 12 cup Bundt pan and only fill it 3/4 full. You will have a little batter left. If you have a smaller Bundt pan, fill it 3/4" full and use another pan like a loaf pan and bake two cakes!
5) Bake 1 hour 30 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 20 minutes, then unmold.
Note: this cake gets its height from air beaten into the batter and needs no baking powder or soda. Do NOT USE self-rising flour.