Aunt Sarah's Coconut Pound Cake

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 24
• 1 cup butter
• 1/2 cup crisco
• 3 cups sugar
• 6 eggs
• 3 cups plain flour
• 1/4 teaspoon salt
• 1/2 teaspoon coconut flavoring
• 1 teaspoon vanilla
• 1 cup coconut milk
• 1 (17 ounce) can coconut in heavy syrup
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1/4 teaspoon almond extract
• 1/4 teaspoon coconut extract
• 1 teaspoon vanilla
• 1/2 cup finely chopped pecans
• 2 -4 tablespoons coconut milk

Recipe

• 1 cream butter, shortening, and sugar.
• 2 add eggs, one at a time. beat well after each addition.
• 3 add flavorings and coconut milk.
• 4 add 1 cup of flour at a time.
• 5 stir in coconut.
• 6 pour into bundt pan (well-greased and floured).
• 7 bake at 325 about 1 hour + 30 minutes, or until a skewer comes out clean.
• 8 note : this makes a lot of batter, so be careful not to fill the pan to full.
• 9 icing: mix the softened cream cheese with the sugar and extracts. add coconut milk until this reaches a good consistency, to barely drip down the sides of the bundt cake. stir in the nuts. adjust the consistency if necessary. pour/spread over the cooled cake. you may want to do this on a rack with something beneath to catch the drips.