Amanda's Almond Coconut Pound Cake

1 Cup Butter (2 sticks)

1 ⅔ Cup Sugar

5 Eggs

2 Cups Flour (sifted)

½ to 1 Cup Coconut

1 to 2 tsp Almond Extract

Pinch Salt

2 Cups Sugar

1 Cup Water

1 tsp almond extract

Beat butter until creamy

Add sugar gradually while beating

Add eggs one at a time beating vigorously

When mixture is creamy, fold in the flour

Add coconut

Add almond extract and salt

Turn in to prepared bundt pan

Bake @ 350° for 50 minutes - 1 hr (check after 50 minutes)

Put sugar and water in pot and bring to fast boil

Immediately take from heat and add almond extract

Spoon onto cake

Let it sit 30 minutes before turning out

Garnish with blackberries and coconut

**can make it a rum cake by using rum, or rum extract instead of almond

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