Preheat oven to 325 degrees. Take a bundt cake pan and butter and flour the pan.
2 sticks butter (at room temperature)
2/3 cup Crisco (I used organic shortening without trans fats)
5 eggs (at room temperature)
Cream butter and Crisco. Add sugar. Sift flour and baking powder and add eggs one at a time beating thoroughly with an electric mixer at medium high speed for about five minutes. Add flavoring and milk and mix until well blended. Add coconut last. Bake 1.5 hour @ 325 degrees. Because ovens vary, I would check the cake at one hour and every ten minutes until done. I used a toothpick to test and it came out with crumbs on it, not batter. I tend to “underbake” my cakes slightly so that they will be moist. This cake in MY oven was finished and had a nice brown crust at one hour and fifteen minutes. Allow cake to cool for a few minutes and then turn out on a wire rack to cool completely.
1 box confectioners sugar (that is one pound)
Let cream cheese and butter soften, mix all together and frost when cake is cooled completely.
Originally posted 2011-07-16 01:05:00.