Coconut Pound CakeThe Nashville Cookbook

Ingredients

• 1 c butter at room temperature
• 12 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
• 12 tsp almond extract
• coconut flavoring
• 1 3 12 oz can flaked coconut
• water

Directions

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 12 teaspoon coconut flavor then fold in coconut
7. Place in cold oven set oven to 350 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