A scrumptious, rich and moist sweet potato Bundt pound cake with toasted almonds and coconut.

Sweet Potato Pound Cake

1/2 cup vegetable shortening
1/2 cup butter, softened
2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
1 cup mashed yams
1/2 teaspoon almond extract
1/4 teaspoon coconut extract
1/4 cup slivered almonds, toasted
1/4 cup coconut, flaked

1. In a medium bowl, cream shortening with softened butter; add sugar, beating well. Add eggs, one at a time, beating after each addition.
2. In another bowl, combine flour, salt, baking soda, and baking powder. Add to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in 1 cup puried yams, almond extract, and coconut extract.
3. Spread slivered almonds in a shallow pan and bake at 300°F (150°C) for 3 to 5 minutes to toast.
4. Increase the oven temperature to 350°F (175°C).
5. Sprinkle toasted slivered almonds and flaked coconut over the bottom of a greased and floured fluted cake pan. Pour the batter into the pan then bake at 350°F (175°C) for 1 hour and 15 minutes. Cool in the pan for 10 minutes; remove from the pan and cool on a wire rack.

Makes 16 servings.