1 1/4 sticks butter
1 stick butter
3 c. sugar
6 eggs, room temperature
1 tsp. vanilla
2 tsp. almond
3 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1 c. sour cream
6 oz. fresh frozen coconut

Cream butter, butter and sugar. Add eggs one at a time, beating well after each. Add vanilla and almond. Sift together flour, baking soda, salt and baking powder. Add to creamed mixture alternating with sour cream. Fold in fresh frozen coconut. Bake 1 1/2 hours at 300 degrees, use toothpick test. Cover 10 minutes for vapor moistness.