Coconut Pound Cake

• For the Cake
• 2 cups sugar
• 1 cup Crisco
• 4 eggs
• 3 teaspoons coconut flavoring
• 1 cup buttermilk
• 3 cups cake flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• For the Glaze
• 2 cups sugar
• 1 cup water
• 2 tablespoons white Karo
• 1 teaspoon coconut flavoring
• 3 tablespoons butter

1. Preheat oven to 325u0b0F.
2. Cream sugar and Crisco.
3. Add eggs, 1 at a time, beating well after each.
4. Add Flavoring.
5. Sift dry ingredients together and add alternating with the milk--begin and end with the flour.
6. Bake in greased and floured tube pan for 1 hour and 20 minutes. You might want to start checking on this after 1 hour - sometimes my cake is finished about then.
7. When cake is almost finished, start making the glaze.
8. To make the Glaze: Put all ingredients for the glaze in pot and cook over medium heat.
9. Let mixture boil for 5 minutes. It will bubble so you will need to watch it carefully so it won't boil over onto your stove - trust me, you don't want that to happen.
10. When removed from the oven, pour glaze over the cake while it is still in the pan and let sit at least 8 hours or overnight.
11. To remove from the pan, place the cake in the oven at 250u0b0F for 5 minutes or long enough to loosen to the sugar glaze surrounding the cake.
12. The cake should slide out of the tube pan easily - if it does not, put it back into the oven for a few more minutes and then try again.

sugar, crisco, eggs, coconut flavoring, buttermilk, cake flour, salt, baking powder, baking soda, sugar, water, white karo, coconut flavoring, butter

Taken from www.food.com/recipe/coconut-pound-cake-66278 (may not work)