COCONUT POUND CAKE                     Servings:

1 1/2 c.      butter                   3   c.    sugar
3   c.        flour                    1/4 tsp.  salt
1/4 tsp.      baking soda              6         eggs
1   c.        sour cream               6   oz.   shredded coconut
2   tsp.      vanilla

Glaze:
1   c.        orange juice             3/4 c.    sugar
2   T.        fresh lemon juice        1   tsp.  almond extract

	Cream butter and sugar until fluffy.  Mix in eggs, one at a time.
Sift together flour, salt and baking soda, then fold into butter mixture,
alternating with sour cream, and ending with dry ingredient mix.  Fold in
coconut and vanilla.  Bake at 325F for 90 minutes, then let cool completely
on a rack.
	Combine glaze ingredients, heat and reduce to about half.  Carefully
spoon over top of cake while still in pan.