Coconut Pound Cake

Coconut Pound Cake

2 sticks butter (1/2 pound)
½ cup Crisco shortening (sticks are easier to measure)
3 cups sugar
6 eggs
½ teaspoon almond flavoring
1 teaspoon coconut flavoring
3 cups flour (sifted)
1 cup milk
7 – 8 ounces flaked coconut

Thoroughly mix butter, shortening, and sugar until well blended. Add eggs one at a time mixing well after each. Add flavoring, mix well. Sift flour, then measure. Add flour and milk in small amounts alternating each and mix well after each addition of flour and each addition of milk (last addition should be flour). Stir in coconut.
Spoon into a greased and floured 10” bundt pan.
Bake 1 hour and 30 minutes at 325°. Freezes very well.