Coconut Pound Cake

By á-1753

Ingredients

• 1 cup butter, softened
• 1/2 cup butter flavor shortening
• 3 cups sugar
• 6 eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon coconut flavoring
• 1 cup buttermilk
• 1 large bag angel flake coconut

Preparation

Step 1

Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Sift together, in a separate bowl, the flour and baking powder. Add to creamed mixture, alternating with buttermilk. Stir in flavorings; fold in coconut. Pour into a greased and floured tube pan. Bake at 350* for 1 hour and 15 minutes. Do not cover until completely cooled or top will be soggy.