Coconut Pound Cake 3

2 cups sugar

4 eggs

3 tsp vanilla extract

1 cup chopped pecans

1 cup shortening

1 cup buttermilk

3 cups self-rising flour

1 cup angel flake coconut

Cream sugar and shortening. Add 1 egg at the time, add vanilla. Add flour & buttermilk alternating. Fold in coconut & pecans. Bake at 325F for 1 hour and 20 minutes in floured angel food pan.

Icing:

1 cup sugar

1/2 cup water

2 tbs margarine

2 tbs corn syrup

1 tsp vanilla extract

Boil above ingredients 5 minutes. Poke holes in top of hot cake and pour mixture over cake. Allow cake to cool in pan about 10 to 15 minutes before removing.

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Cajun Country -- New Iberia, Louisiana