Coconut Pound Cake

• 3 sticks butter
• 1/3 c. Crisco
• 3 c. sugar
• 5 eggs
• 3 1/2 c. all-purpose flour, sifted
• 1 Tbsp. baking powder
• 1 c. sour cream
• 1/2 c. milk
• 1 tsp. lemon flavoring
• 1 tsp. vanilla
• 1 c. coconut

1. Have all ingredients at room temperature.
2. Cream the butter and Crisco together.
3. Add sugar and beat until consistency of whipped cream.
4. Add eggs, one at a time, beating well after each.
5. Add sifted flour and baking powder, then add to creamed mixture alternately with sour cream and milk; add lemon and vanilla flavorings; beat until combined.
6. Stir in coconut.
7. Turn into greased and floured 10-inch tube pan.
8. Bake at 325u0b0 for 1 1/2 hours.
9. Cool in pan for 10 minutes before inverting cake onto wire rack or cake plate.

butter, crisco, sugar, eggs, flour, baking powder, sour cream, milk, lemon flavoring, vanilla, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=860645 (may not work)