Coconut Pound Cake(The Nashville Cookbook)

• 1 c. butter (at room temperature)
• 1/2 c. solid vegetable shortening
• 4 c. granulated sugar
• 6 large eggs
• 3 c. all-purpose flour (sift before measuring)
• dash of salt
• 1 c. milk
• 1/2 tsp. almond extract
• coconut flavoring
• 1 (3 1/2 oz.) can flaked coconut
• water

1. Butter a 10-inch tube pan.
2. Line bottom with waxed paper.
3. In mixing bowl, beat butter, shortening and 3 cups of the sugar until creamy, about 4 minutes.
4. Add eggs, one at a time, beating 2 minutes after each.
5. Sift flour with salt; stir in flour in thirds alternating with milk.
6. Add almond extract and 1/2 teaspoon coconut flavor, then fold in coconut.
7. Place in cold oven; set oven to 350u0b0 and bake until cake tester comes out clean, about an hour and 15 minutes.
8. Place cake on wire rack.
9. In small pan, bring remaining 1 cup sugar, 1 cup water and 1 teaspoon flavor to a boil, about 1 minute.
10. Pour syrup over hot cake.
11. Cool 30 to 40 minutes.
12. Remove cake from pan to a rack or plate after sugar syrup has soaked into cake.
13. Eat and enjoy.
14. Makes 1 (10-inch) cake.

butter, vegetable shortening, sugar, eggs, allpurpose flour, salt, milk, almond extract, coconut flavoring, flaked coconut, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573042 (may not work)