Pina Colada Pound Cake - cooking recipe

Ingredients

3/4 c. butter
3/4 c. shortening
2 1/4 c. sugar
5 eggs
1 tsp. vanilla extract
1 tsp. coconut flavoring
2 c. all purpose flour
1 c. self-rising flour
1 (10 oz.) can frozen pina colada mixer, thawed
1 (8 oz.) can crushed pineapple, well drained
1 c. coconut (not fresh or frozen)

Preparation

Preheat oven to 325 degrees. Grease and flour a tube or Bundt pan. Cream together the butter, shortening, and sugar.
Add eggs, one at a time, beating well after each addition. Add vanilla extract and coconut flavoring and mix. Combine all-purpose flour and self-rising flour. Stir to mix. Add to the creamed mixture alternately with the pina colada mixer, starting and ending with the flour. Stir in the drained crushed pineapple and the coconut. Pour into the prepared pan and bake for about 1 hour 20 minutes or until a toothpick comes out clean when inserted into center of cake. Turn out of pan immediately and wrap in aluminum foil.