The Oregonian’s Two Times Coconut Pound Cake

Cream:
1 C. butter
1 1/3 C. granulated sugar
4 eggs
2 t. vanilla
1 C canned coconut cream
Combine & Add:
2 ½ C. flour
2 ½ t. baking powder
Fold in:
1 7 ounce pkg. coconut
Pour into greased & floured tube pan or bundt pan.
Bake 350 degrees for 50-60 minutes.
Cool 10 minutes then turn onto a rack to finish cooling.
Serve with banana or chocolate ice cream and/or chocolate sauce & sliced bananas.