Coconut Pound Cake

• 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

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

sugar, butter, salt, eggs, coconut, flour, baking powder, milk, angel flake coconut, topping, sugar, coconut, water

Taken from www.food.com/recipe/coconut-pound-cake-355561 (may not work)