Sour Cream Coconut Pound Cake Recipe

Ingredients

1 c butter

½ c margarine

6 eggs

3 c sugar

3 C. flour

¼ t baking soda

½ t coconut extract

1 carton sour cream

1 c. coconut

¾ c sugar

¾ c water

1 t almond extract

Preparation

Mix butter and margarine, add sugar and cream 10 minutes. Add eggs, one at a time, beating well. Stir flour with soda and add alternately with sour cream. Fold in coconut and coconut extract. Pour into a greased tube pan and bake at 325 degrees for 1 ½ hours. Freezes well.

Make the sauce: combine the sugar, water, and almond extract and boil five minutes.  Pour over cake or serve separately.