Coconut Pound Cake 1

1/2 lb margarine (room temperature)
2/3 cup Crisco cooking oil (room temperature)
3 cups sugar
5 large eggs room temperature)
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
1 cup milk
1 cup coconut (angel flake)

Utensils: 10 inch tube or bundt pan

Preheat to 325F. Cream sugar and Crisco in large mixing bowl. Add eggs, one at a time. Beat mixture after each addition. Alternate, adding dry ingredients (flour, baking powder) with liquids (milk, extracts). Stir in angel flake coconut. Grease and flour tube pan, pour into pan, and bake 1-1/2 hours at 325F. Set timer at 1 hour, then for 15 minutes more. Test if done with cake tester. Bake one day before serving.

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Cajun Country -- New Iberia, Louisiana