Rich Coconut Pound Cake

• 3 c. sugar
• 1 c. butter, softened
• 1 c. shortening
• 7 egg yolks
• 3 1/4 c. flour
• 1 tsp. baking powder
• 1/8 tsp. salt
• 1 c. milk
• 1 (1 oz.) bottle coconut extract
• 7 egg whites, stiffly beaten
• 1 c. coconut
• Glaze

1. Cream sugar, butter and shortening in large mixer bowl until light and fluffy.
2. Add egg yolks; beat well.
3. Sift flour, baking powder and salt together.
4. Add to creamed mixture alternately with milk, beating well after each addition.
5. Add coconut extract; mix well.
6. Fold in egg whites and coconut.
7. Pour into greased and floured 10-inch tube pan.
8. Place in cold oven.
9. Set oven temperature to 325u0b0.
10. Bake for 1 1/2 hours.
11. Cool in pan for several minutes.
12. Invert onto serving plate.
13. Drizzle glaze over top and side of cake.
14. Yield:
15. 24 servings.

sugar, butter, shortening, egg yolks, flour, baking powder, salt, milk, coconut extract, egg whites, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504365 (may not work)