Coconut Pound Cake - cooking recipe

Ingredients

1 c. butter
1/2 c. Crisco
3 c. sugar
6 eggs
3 c. sifted all-purpose flour (White Lily is best)
1/4 tsp. salt
1 c. milk
1/2 tsp. almond extract
1/2 tsp. coconut extract
1 (3 1/2 oz.) can grated coconut

Preparation

Have butter and eggs at room temperature.
Grease, line bottom with wax paper, grease paper and flour a 10-inch tube pan. Preheat oven to 325\u00b0.
Cream butter, shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Sift flour and salt together; add alternately to creamed mixture with milk, starting and ending with flour.
Beat until smooth.
Add flavorings.
Remove bowl from mixer; fold in coconut.
Pour into prepared pan and smooth top.
Bake for 1 hour and 30 to 35 minutes, until golden brown, top springs back when touched lightly, cake shrinks from sides of pan and a cake tester inserted in center comes out clean.
Place on wire rack; poke holes all over with a toothpick.
Pour topping over while cake is still warm.
Cool cake completely before removing from pan.