Coconut Pound Cake

Directions

1. 1
   Cream butter and sugar until creamy; add eggs, one at a time. Beat after each addition.
2. 2
   Add milk and flour with salt alternately.
3. 3
   Fold in coconut; add vanilla and almond flavoring. Pour into well-greased and floured cake mold.
4. 4
   Bake in a 325° oven for 1 hour and 30 minutes.
5. 5
   Yield:
6. 6
   18 to 20 servings.
7. 7
   This cake freezes well and stays moist.