Louisiana Pound Cake

• 1 c. Crisco or other solid shortening
• 2 c. sugar
• 1 tsp. vanilla
• 1 tsp. butter flavoring
• 6 eggs
• 2 c. all-purpose flour
• 1 tsp. salt
• 1 (7 oz.) pkg. flaked coconut
• 1 1/2 c. sugar
• 3/4 c. boiling water
• 1 tsp. coconut flavoring

1. Mix all ingredients together.
2. Bring to a boil for one minute. Pour about half of this mixture over the baked cake; return to oven for 30 minutes.
3. Remove cake from oven.
4. Turn out on cooling rack with cookie sheet underneath.
5. Pour remaining half of glaze over cake, catching unused in pan beneath.
6. Use this to reglaze. Continue until glaze is used completely up.
7. Allow to cool completely before placing on serving plate.
8. Serve plain or with a dollop of ice cream.
9. Gets rave notices all the time.

shortening, sugar, vanilla, butter, eggs, flour, salt, flaked coconut, sugar, boiling water, coconut flavoring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640269 (may not work)