Eggnog Pound Cake

• 1 c. butter
• 3 c. sugar
• 3 c. plain flour
• 1 c. flaked coconut
• 1 tsp. vanilla extract
• 1/2 c. shortening
• 6 eggs
• 1 c. dairy eggnog
• 1 tsp. lemon extract
• 1/2 tsp. coconut extract

1. Cream butter and shortening.
2. Gradually add sugar, beating well at medium speed of electric mixer.
3. Add eggs, one at a time, beating well after each.
4. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour.
5. Mix just until blended after each addition.
6. Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan.
7. Bake at 325u0b0 for 1 1/2 hours, or until wooden pick inserted in center comes out clean.
8. Cool in pan for 10 minutes.
9. Remove from pan; cool completely before storing.

butter, sugar, flour, flaked coconut, vanilla extract, shortening, eggs, eggnog, lemon extract, coconut extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671402 (may not work)