Norma's Coconut Cream Pound Cake
1 cup butter, softened 1/2 cup shortening 2 1/2 cups sugar 5 eggs 3 cups flour 1/2 tsp baking powder 1 cup cream of coconut 1 tsp lemon zest, grated 1 tsp vanilla extract
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition.
Combine flour and baking powder; add to creamed mixture alternately with cream of coconut, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in the lemon zest and vanilla.
Pour batter into a greased and floured 10 inch tube pan; bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a rack.
(NOTE: In addition to the above, I add 1 teaspoon coconut flavoring and about 1 cup flaked coconut.)
Norma Harris, Milwaukee Wisconsin USA, 19990106.