Coconut Cream Pound Cake

Ingredients

• 1 c margarine softened
• 12 c shortening
• 2 12 c sugar
• 5 eggs
• 3 c flour
• 12 tsp baking powder
• 1 c cream of coconut
• 1 tsp grated lemon rind
• 1 tsp vanilla extract

Directions

1. Cream margarine and shortening gradually add sugar and beat until light and fluffy
2. Add eggs one at a time beating well Combine flour and baking powder add to creamed mixture alternately with cream of coconut
3. Begin and end with flour Stir in lemon rind and vanilla
4. Pour into greased and floured 10-inch Bundt pan
5. Bake at 350 for 1 hour and 15 minutes
6. Cool in pan 10 to 15 minutes
7. Remove and cool completely on wire rack