Coconut Pound Cake - cooking recipe

Ingredients

2 cups sugar
1 cup Butter Flavor Crisco
1 pinch salt
5 eggs
2 teaspoons coconut extract
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup milk
1 (3 1/2 ounce) can angel flake coconut
Topping
1 cup sugar
2 teaspoons coconut extract
1/2 water

Preparation

Preheat oven to 325 degrees.
In a large mixing bowl, cream sugar, shortening, and salt.
Add eggs one at a time, mixing well after each addition.
Add extract and mix well.
In a separate bowl, sift flour and baking powder.
Add milk to creamed mixture.
Add flour mixture to creamed mixture.
Fold in coconut.
Bake in a greased and floured bundt pan for 1 hour.
About 10 minutes before cake is done, combine sugar, extract and water in a small saucepen.
Bring to a boil and boil one minute.
Pour over cake immediately after removing cake from the oven.
Let cake sit 30 minutes before removing from pan.