Coconut Pound Cake

Directions

1. 1
   Have all ingredients at room temperature.
2. 2
   Cream the butter and Crisco together.
3. 3
   Add sugar and beat until consistency of whipped cream.
4. 4
   Add eggs, one at a time, beating well after each.
5. 5
   Add sifted flour and baking powder, then add to creamed mixture alternately with sour cream and milk; add lemon and vanilla flavorings; beat until combined.
6. 6
   Stir in coconut.
7. 7
   Turn into greased and floured 10-inch tube pan.
8. 8
   Bake at 325° for 1 1/2 hours.
9. 9
   Cool in pan for 10 minutes before inverting cake onto wire rack or cake plate.