This is a delicious coconut pound cake and so easy to make. I usually make it to take to church dinners or to friends.

Cake
2 cups self-rising flour
5 eggs
2 cups sugar
1 teaspoon vanilla
1 cup Crisco oil
1 teaspoon coconut flavoring
1/2 cup milk
1 cup Baker’s Angelflake Coconut
3/4 cup finely chopped pecans

• Mix dry ingredients and add liquid ingredients.
• Mix well and stir in coconut and pecans.
• Pour into greased and floured bundt pan or tube pan.
• Bake at 350 degrees for 50 – 60 minutes. Bake at 325 degrees for about 55 min. if using a dark pan.
• Do not let get too brown on top.

Topping
1 cup sugar
1/2 cup water
1/2 cup margarine
1 teaspoon coconut flavoring

• Mix all ingredients together and bring to a boil, right before taking cake out of the oven. (will boil over easily)
• Pour over hot cake and let set for 20 minutes, before turning out of pan.

Glaze
1 cup powdered sugar
1 to 2 teaspoons water
1 teaspoon almond flavoring

• Mix and spread on cake, after turning out of pan.
• Keep covered to preserve moisture.