This recipe has been "lightened" uses less fat than the original recipe.

1	pkg.	(7-ounce) sweetened flaked coconut
2	cups	cake flour
1	teaspoon	baking powder
1/4	teaspoon	salt
2		very ripe bananas
1/3	cup	canola oil
1-1/2	cups	sugar
3		egg whites
1	whole	egg
1/2	cup	light sour cream
2	teaspoons	grated orange or lemon rind
1	teaspoon	vanilla extract

• Heat oven to 325 degrees. Coat a 10-inch bundt pan or tube pan with nonstick cooking spray. Lightly dust with flour. Set aside.
• Grind the coconut in a blender or food processor until fine. Set aside.
• In a separate bowl, combine the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the bananas and oil until fluffy; gradually beat in sugar. Beat in the egg whites, whole egg, sour cream, orange or lemon rind and vanilla extract.
• Turn off mixer and add coconut and flour. Turn mixer to low speed and combine briefly, then stir in coconut and flour mixture by hand. Pour into prepared pan.
• Bake in the center of the oven for 60 to 65 minutes, or until cake is golden on top and a pick comes out clean.

  Makes 12 servings.