Does anyone have the recipe for Homemade Coconut Pound Cake?

A woman made one for a Halloween Cake Walk and we won it and it was huge. The best cake I believe I've ever had. My whole family LOVED it and couldn't find the woman who made it.Does anyone have the recipe for Homemade Coconut Pound Cake?
Coconut-Cream Cheese Pound Cake


1/2 cup butter or margarine, softened


1/2 cup shortening


1 (8 oz.) pkg. cream cheese, softened


3 cups sugar


6 large eggs


3 cups all purpose flour


1/4 teas. baking soda


1/4 teas. salt


1 (6 oz) pkg. frozen coconut, thawed


1 teas. vanilla extract


1 teas. coconut extract


Citrus sherbet


Strawberries, blueberries and raspberries





Beat first 3 ingredients at med. speed with an electric mixer for 2 min or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating until just yellow disappears. Combine flour, baking soda and salt; add to butter mixture, stirring just until blended. Stir in coconut and flavorings. Pour batter into a greased and floured 10'; tube pan. Bake at 325 degrees for 1 hour and 30 min., or until a wooden pick comes out clean. Cool in pan on a wire rack 10-15 min.; remove from pan and cool completely on a wire rack. Freeze up to 1 month, if desired. Serve with sherbet and berries.





****I love this recipe. ENJOY!!!Does anyone have the recipe for Homemade Coconut Pound Cake?
Hi !!


Here you go...I just LOVE Cream of Coconut...HAPPY BAKING!!!





Coconut Cream Pound Cake





Very moist and delicious pound cake. Great to serve with ice cream!





1 pound cake


2 hours 20 min prep





1 cup butter, softened


1/2 cup shortening


2 1/2 cups sugar


5 large eggs


3 cups flour


1/2 teaspoon baking powder


1 cup cream of coconut


1 teaspoon grated fresh lemon rind


1 teaspoon vanilla extract





Preheat oven to 350*.


Cream butter and shortening.


Gradually add sugar; beating until light and fluffy.


Add eggs, one at a time, beating well after each addition.


Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.


Stir in lemon rind and vanilla.


Pour batter into greased and floured 10'; tube pan.


Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.


Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.
2 cups self-rising flour


2 cups sugar


1 teas baking soda


1 cup water


1/2 cup vegetable oil


1 stick margarine


2 eggs, beaten


1/2 cup buttermilk


1 tbls coconut extract


Sift together flour, sugar and soda. In a small saucepan, melt margarine with water and oil. Add to flour mixture then add remaining ingredients. Bake in 13x9 inch pan at 350 until golden brown. Cool.





Icing





1 large (16oz) sour cream


1 box confectioners sugar


3 pkgs frozen coconut





Mix together sour cream, xxx sugar and two pkgs coconut. Pour over cake. Sprinkle remaining coconut on top. Refrigerate.














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