Categories: Cake, Dessert

Ingredients

• 1/2 cup shortening
• 1/2 cup butter, softened
• 2 cups sugar
• 6 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup buttermilk
• 1 cup cooked pureed sweet potato
• 1/2 teaspoon almond extract
• 1/4 teaspoon coconut extract
• 1/4 cup slivered almond, toasted and finley chopped
• 1/4 cup flaked coconut

Directions

1. Cream shortening and butter; add sugar, beating well.

2. Add eggs, one at a time beating well after each addition.

3. Combine next 4 ingredients, stirring well; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.

4. Stir in sweet potatoes and flavorings.

5. Grease and flour a 10-inch Bundt pan; sprinkle almonds and coconut over bottom.

6. Pour batter into pan; bake at 350 degrees for 1 hour and 15 mins.

7. Cool 10 mins and remove from pan.

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