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COCONUT POUND CAKE

Ingredients:
2 sticks butter
3 c. sugar
3 c. plain flour
1 c. milk
1 (14 oz.) pkg. Angel Flake coconut
2/3 c. shortening (Crisco)
6 eggs
1 tsp. baking powder
2 tsp. coconut flavoring


Preparation:

Cream butter, shortening and sugar until fluffy; add eggs. Beat well. Add flour, baking powder and milk alternately to egg mixture. Beat well; add flavoring and beat. Fold in 1/2 of package of coconut. Place in tube pan. Bake at 300 degrees for 1 hour and 30 minutes. (Be sure to use real butter.) Cool in pan. -

FROSTING:
1 stick margarine
1 box powdered sugar, sifted
4 tbsp. milk

Melt margarine; add milk and powdered sugar. Add 1/2 package of Angel Flake coconut. Stir to spreading consistency. If too stiff, add more milk, 1 teaspoon at a time. Spread on cake.













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