Aunt Sarah's Coconut Pound Cake

• 1 cup butter
• 12 cup Crisco
• 3 cups sugar
• 6 eggs
• 3 cups plain flour
• 14 teaspoon salt
• 1 teaspoon coconut flavoring
• 12 teaspoon vanilla
• 1 cup coconut milk
• 1 (17 ounce) can coconut in heavy syrup
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 12 teaspoon coconut extract
• 1 teaspoon vanilla
• 12 cup finely chopped pecans
• 2 -4 tablespoons coconut milk

1. Cream butter, shortening, and sugar.
2. Add eggs, one at a time.
3. Beat well after each addition.
4. Add flavorings and coconut milk.
5. Add 1 cup of flour at a time.
6. Stir in coconut.
7. Pour into Bundt pan (well-greased and floured).
8. Bake at 325 about 1 hour + 30 minutes, or until a skewer comes out clean.
9. Note : This makes a lot of batter, so be careful not to fill the pan to full.
10. Icing: Mix the softened cream cheese with the sugar and extracts.
11. Add coconut milk until this reaches a good consistency, to barely drip down the sides of the Bundt cake.
12. Stir in the nuts.
13. Adjust the consistency if necessary.
14. Pour/spread over the cooled cake.
15. You may want to do this on a rack with something beneath to catch the drips.

butter, crisco, sugar, eggs, flour, salt, coconut flavoring, vanilla, coconut milk, coconut, cream cheese, powdered sugar, coconut, vanilla, pecans

Taken from www.food.com/recipe/aunt-sarahs-coconut-pound-cake-419240 (may not work)