Coconut Pound Cake

• 6 eggs, separated
• 1/2 c. butter
• 1/2 tsp. almond extract
• 3 c. sifted flour
• 1 c. milk
• 1 c. shortening
• 3 c. sugar
• 1/2 tsp. coconut extract
• 2 c. flaked coconut

1. Preheat oven to 300u0b0.
2. Separate eggs.
3. Set aside whites and allow to return to room temperature.
4. Beat egg yolks with shortening and butter at high speed until well blended.
5. Gradually add sugar, beating until light and fluffy.
6. Add extracts and beat. At low speed, beat in flour, about 1/4 at a time, alternating with milk, about 1/3 at a time.
7. Begin and end with flour.
8. Add coconut and beat.
9. Beat egg whites until stiff peaks form.
10. Gently fold whites into batter.
11. Pour into greased 10-inch tube pan. Bake for 2 hours or until cake tester inserted comes out clean. Cool 10 minutes; remove from pan.

eggs, butter, almond extract, flour, milk, shortening, sugar, coconut extract, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295351 (may not work)