Mrs. Barrett's Coconut Pound Cake

3 cups sugar
1 cup crisco
1 stick butter
6 eggs
1 cup sweet milk
3 cups cake flour
1 1/3 cups coconut (fresh, frozen or canned)

Cream sugar, shortening and add butter.   Add eggs, one at a time beating well after each.   Alternate flour & milk and mix well.   Stir in coconut.  Pour into greased and floured tube pan.  Put in cold oven and bake 1 1/2 hours on 325 degrees.  Cool in pan for 15 minutes.

Mrs. Sarah Barrett (Gaston's Mother and long time neighbor and friend of Granny's)
Taken from Coldwater Church Cookbook