Rum-Coconut Pound Cake - cooking recipe

Ingredients

2 sticks margarine
1/2 c. Crisco
3 c. sugar
5 eggs
1 tsp. coconut flavoring
1/4 c. rum
3 c. flour
1 tsp. baking powder
1 c. milk
1 c. coconut

Preparation

Cream margarine, Crisco and sugar.
Add eggs, one at a time, beating well after each addition.
Add coconut flavoring and rum. Fold in flour alternately with milk, beginning and ending with flour.
Add coconut.
Pour into well-greased and floured tube pan. Bake at 325\u00b0 for 1 1/2 hours or until tests done.
Let cake cool in pan and remove it before spooning on the glaze.