Coconut Pound Cake(The Nashville Cookbook) - cooking recipe

Ingredients

1 c. butter (at room temperature)
1/2 c. solid vegetable shortening
4 c. granulated sugar
6 large eggs
3 c. all-purpose flour (sift before measuring)
dash of salt
1 c. milk
1/2 tsp. almond extract
coconut flavoring
1 (3 1/2 oz.) can flaked coconut
water

Preparation

Butter a 10-inch tube pan.
Line bottom with waxed paper.
In mixing bowl, beat butter, shortening and 3 cups of the sugar until creamy, about 4 minutes.
Add eggs, one at a time, beating 2 minutes after each.
Sift flour with salt; stir in flour in thirds alternating with milk.
Add almond extract and 1/2 teaspoon coconut flavor, then fold in coconut.
Place in cold oven; set oven to 350\u00b0 and bake until cake tester comes out clean, about an hour and 15 minutes.
Place cake on wire rack.
In small pan, bring remaining 1 cup sugar, 1 cup water and 1 teaspoon flavor to a boil, about 1 minute.
Pour syrup over hot cake.
Cool 30 to 40 minutes.
Remove cake from pan to a rack or plate after sugar syrup has soaked into cake.
Eat and enjoy.
Makes 1 (10-inch) cake.