• 1 1/2 cups of all purpose flour
• 3/4 teaspoon of baking powder
• 1/2 teaspoon of salt
• 2 sticks (1 cup) of unsalted butter, room temperature
• 1/2 cup of sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of almond extract
• 3/4 cup of sweetened condensed milk
• 3 large eggs
• 1/4 tsp of salt
• 1 1/2 cups of sweetened shredded coconut

Directions

1. Preheat the oven to 325 degrees.
   
2. Grease a 9 x 5 loaf pan.
3. In a bowl combine the flour, salt and baking powder,  and set aside.
4. In a bowl of a stand mixer or hand mixer, cream the butter and sugar until light and fluffy, about 2 minutes.
5. Next add the sweetened condensed milk and mix for only a few seconds.
6. Then add in the dry ingredients, mixing just until the flour is mixed in (don?t over mix).
7. Next add the eggs, one at a time.
   
8. Then add the extracts and shredded coconut.
   
9. Pour the batter into the prepared pan, smooth the top with a spatula.
10. Bake for 70 ? 80 minutes, or until a thin knife inserted into the center comes out clean. (My cake only needed 60 minutes)
    
11. If the top of the pound cake looks like it?s browning too quickly, place a piece of foil over it for the remainder of its time in the oven.
12. Cool in pan for about 10 minutes and then finish cooling it on a wire rack.
13. Store in an air tight container for up to 3 days at room temperature