Kaaren's Coconut Pound Cake

By slw1112

Ingredients

• Coconut Sauce:
• 2 cups sugar
• 1 cup Crisco
• 6 eggs
• 2 cups flour
• 1 tsp. salt
• 1 tsp. butter flavoring
• 1 tsp. vanilla
• 1 can (7 oz.) Angel-Flake coconut
• 1 cup sugar
• 1/2 cup water
• 2 tsp. coconut flavoring

Preparation

Step 1

Cream sugar and shortening. Add eggs one at a time. Mix well on high speed.
Sift flour and salt together; add slowly to sugar mixture.
Fold in coconut, vanilla and butter flavoring.
Pour into greased and floured 10" tube pan.
Bake at 325 degrees for 1 hour 20 min. or until toothpick inserted into center comes out clean.

Coconut sauce:
Make 5-10 minutes before cake is done by mixing all ingredients together in saucepan. Bring to a boil; boil for 1 minute. Poke holes in hot cake while still in tube pan. Pour over hot cake. Let cake sit in pan 5-10 min. Loosen sides of cake from pan and place on serving plate.