Coconut Cream Cheese Pound Cake

• 1/2 c. butter
• 1/2 c. shortening
• 1 (8 oz.) pkg. cream cheese, softened
• 3 c. sugar
• 6 large eggs
• 3 c. all-purpose flour
• 1/4 tsp. soda
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 tsp. coconut flavoring
• 1 (6 oz.) pkg. frozen coconut, thawed

1. Cream butter, shortening and cream cheese; gradually add sugar, beating well at medium speed of electric mixer.
2. Add eggs one at a time, beating after each.
3. Combine flour, soda and salt and add to creamed mixture.
4. Stir in remaining ingredients; pour batter into greased and floured 10-inch tube pan.
5. Bake at 325u0b0 for 1 1/2 hours or until a wooden pick inserted in center of cake comes out clean.
6. Cool in pan 10 to 15 minutes.
7. Pour out on wire rack to cool.

butter, shortening, cream cheese, sugar, eggs, allpurpose, soda, salt, vanilla, coconut flavoring, frozen coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=910281 (may not work)