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Swedish Pound Cake
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| 2 1/2 sticks | butter, divided |
| 2 3/4 cups | sugar, divided |
| 5 | eggs |
| 2 cups | flour |
| 1 teas | baking powder |
| 1 teas | vanilla |
| 1 pkg | chocolate chips, 6 oz. |
| 1 cup | coconut |
| 1 cup | pecans, chopped |
| 1/2 cup | water |
| 1 teas | almond extract |
Cream butter and 2 cups sugar. Add eggs one at a time, beating after each. Mix flour and baking powder, stir in remaining ingredients except 3/4 cup sugar, water almond extract and 1/2 stick butter. Pour into greased and floured Bundt pan. Bake in 325 oven for 1 hour. Do not take out of pan. Punch holes in cake with ice pick.
For topping;
Bring to boil 3/4 cup sugar and water then boil for 3 minutes. Remove from heat and add 1/2 stick butter and almond. Pour over cake. Cool completely (at least 2 hours) before turning out.
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