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., 19990106.