Fresh Coconut Pound Cake

• 1 cup butter, softened
• 3 cups sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup sweetened shredded coconut
• 1/2 cup shortening
• 3-3/4 cups confectioners' sugar
• 1/4 cup water
• 1/8 teaspoon salt
• 1 teaspoon clear vanilla extract

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the extracts. Add eggs, one at a time, beating well after each addition.
2. Combine the flour, baking soda and salt. Add to creamed mixture alternately with sour cream. Stir in the coconut. Pour into a greased and floured 10-in. tube pan.
3. Bake at 350u0b0 for 1 hour 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes before removing from pan to a wire rack to cool completely.
4. In a large bowl, combine icing ingredients in large bowl. Beat on high speed until fluffy. Frost top and sides of cake.

butter, sugar, vanilla, coconut, eggs, allpurpose, baking soda, salt, sour cream, coconut, shortening, sugar, water, salt, clear vanilla

Taken from www.tasteofhome.com/recipes/fresh-coconut-pound-cake/ (may not work)