Lemon-Coconut Pound Cake - cooking recipe

Ingredients

2 sticks oleo
1 3/4 c. sugar
5 eggs
2 c. flour
1 can Angel Flake coconut
1 tsp. butter flavoring
1 tsp. lemon extract

Preparation

Preheat oven to 325\u00b0.
Cream shortening and sugar.
Add eggs, 1 at a time.
Add butter flavoring and lemon extract.
Mix well. Add flour slowly, using barely 2 cups.
Fold in coconut.
Pour into 10-inch tube pan that has been well-greased and dusted with flour.
Bake at 325\u00b0 for about 1 hour and 20 minutes or until done.