COCONUT CAKE

COCONUT CAKE

Combine in a mixing bowl:
2 sticks of butter
1/2 cup butter flavored Crisco
3 cups sugar

Add 6 eggs one at a time beating at least one minute between each

Add 1 tsp vanilla

Add 1 cup flour and mix
Add 1/2 cup cream of coconut and mix
Add 1 cup flour and mix
Add 1/2 cup cream of coconut and mix
Add 1 cup flour and mix

Pour batter into greased and floured Large Bundt pan (or regualr bundt pan and a loaf pan)
Bake at 275 for 1 1/2 - 2 hours until done. Use toothpick test - you want a moist cake.
Remove from pan and let cool on rack

Coconut Cream Glaze:
Combine cream of coconut and powdered sugar until you get a smooth, slightly thick but pourable glaze. add a couple of drops of lemon juice.

Spoon glaze over cooled cake and sprinkle with toasted coconut

Toasted coconut: spread shredded coconut on a cookie sheet and bake in a hot oven, stirring often, until coconut is toasted.