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

1 cup 2 sticks butter softened 2/3 cup Crisco 3 cup s sugar 5 eggs, at room temperature 3 cup s 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!!