Sweet Potato Pound Cake

• 1/2 c. shortening
• 1/2 c. butter or margarine
• 2 c. sugar
• 6 eggs
• 3 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 tsp. baking powder
• 1 c. buttermilk
• 1 c. cooked pureed sweet potatoes
• 1/2 tsp. almond extract
• 1/4 tsp. coconut extract
• 1/4 c. slivered almonds, toasted and finely chopped
• 1 c. flaked coconut

1. Cream shortening and butter; add sugar, beating well.
2. Add eggs, one at a time, beating after each addition.
3. Combine next 4 ingredients, stirring well.
4. Add to creamed mixture alternating with buttermilk, beginning and ending with flour mixture.
5. Stir in sweet potatoes and flavorings.
6. Grease and flour a 10-inch Bundt pan; sprinkle almonds and coconut over bottom.
7. Pour batter into pan; bake at 350u0b0 for 1 hour and 15 minutes.
8. Cool 10 minutes. Remove from pan.
9. Yields one 10-inch (delicious) cake.

shortening, butter, sugar, eggs, allpurpose, salt, baking soda, baking powder, buttermilk, potatoes, almond extract, coconut extract, slivered almonds, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242530 (may not work)