Coconut Cream Pound Cake - cooking recipe

Ingredients

1 c. margarine, softened
1/2 c. shortening
2 1/2 c. sugar
5 eggs
3 c. flour
1/2 tsp. baking powder
1 c. cream of coconut
1 tsp. grated lemon rind
1 tsp. vanilla extract

Preparation

Cream margarine and shortening; gradually add sugar and beat until light and fluffy.
Add eggs, one at a time, beating well. Combine flour and baking powder; add to creamed mixture alternately with cream of coconut.
(Begin and end with flour.) Stir in lemon rind and vanilla.
Pour into greased and floured 10-inch Bundt pan.
Bake at 350\u00b0 for 1 hour and 15 minutes.
Cool in pan 10 to 15 minutes.
Remove and cool completely on wire rack.