1 cup 2 sticks butter softened 2/3 cup Crisco 3 cups sugar 5 eggs, at room temperature 3 cups all-purpose flour 1/2 teasp. baking powder 1/2 teasp. baking soda 1 teasp. salt 1 cup buttermilk 1 teasp. vanilla 1 cup shredded coconut

Preheat oven to 325*. Butter and flour a 10" tube pan. Cream the butter, Crisco, & sugar together for at least 2 min.- until it lightens in color. Add the eggs one at a time, beating well after each. Stir together the flour, baking powder, baking soda, & salt. Combine the buttermilk & vanilla. Add the dry ingredients in 3 additions alternatively with the liquid ingredients, starting & ending with the flour mixture. Do not overmix. Fold the coconut into the batter, & pour into the prepared pan. If you have too much batter, make a cupcake or two. Bake the cake for 1 hour, then test. It may need to bake for another 15 minuter or so. Good reccomendations on this cake!!