Coconut Cream Pound Cake

• 1 cup butter, softened
• 1/2 cup shortening
• 2 1/2 cups sugar
• 5 large eggs
• 3 cups flour
• 1/2 teaspoon baking powder
• 1 cup cream of coconut
• 1 teaspoon grated fresh lemon rind
• 1 teaspoon vanilla extract

1. Preheat oven to 350*.
2. Cream butter and shortening.
3. Gradually add sugar; beating until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
6. Stir in lemon rind and vanilla.
7. Pour batter into greased and floured 10" tube pan.
8. Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
9. Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.

butter, shortening, sugar, eggs, flour, baking powder, cream of coconut, lemon rind, vanilla

Taken from www.food.com/recipe/coconut-cream-pound-cake-22265 (may not work)