Coconut Pound Cake    
  
2 sticks butter
3 cup sugar
3 cup plain flour
1 cup milk
1 (14 oz.) pkg. coconut
2/3 c. shortening
6 eggs
1 tsp. baking powder
2 tsp. coconut flavoring

FROSTING:
1 stick margarine
1 box powdered sugar, sifted
4 tbsp. milk

Cream butter, shortening and sugar until fluffy; add eggs. Beat well Add flour, baking powder and milk alternately to egg mixture. Beat well; add flavoring and beat. Fold in 1/2 of package of coconut. Place in tube pan. Bake at 300 degrees for 1 hour and 30 minutes. (Be sure to use real butter. Cool in pan. Melt margarine; add milk and powdered sugar Add 1/2 package of Angel Flake coconut. Stir to spreading consistency. If too stiff, add more milk, 1 teaspoon at a time. Spread on cake.