Egyptian Coconut/Almond Pound Cake

Egyptian Coconut/Almond Pound Cake

1cup vegetable shortening
2 cups sugar
5 eggs beaten
2 cups flour
1 1/2 tsp baking powder
1 tsp salt
1 cup buttermilk
1 1/3 cup fresh coconut flakes
1 tbl coconut extract
1 cup sliced almonds

1 1/2 cups glaze

Makes 2 loaves

Heat oven to 350 degrees. Grease two standard loaf pans. Beat shortening and sugar together. Beat in eggs. Sift flour, baking powder and salt together. Alternately add flour mixture and buttermilk to the sugar mixture. Fold in coconut flakes, almonds and coconut extract. Bake for 45-55 mins or until inserted toothpick comes out with a few moist crumbs. Remove from oven and cook 5 mins. Poke holes in the top of each loaf with bamboo skewer and pour half of glaze on each cake. Cool 10 min in pan and them remove to cooling rack to completely cool.

Glaze: 1 cup water, 1/2 cup sugar and 1 teaspoon almond extract. Place all ingredients in a small saucepan and bring to a boil. Boil for 2 mins and then remove from heat. Cool slightly before pouring over cakes.

(posted by Jill C)