Coconut Cream Cheese Pound Cake

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

1. Cream butter, shortening and cream cheese together; gradually add the sugar, beating well at medium speed of an electric mixer. Add the eggs one at a time, beating well after each addition. Combine flour, soda and salt; add to the creamed mixture, stirring until just blended.
2. Stir in the remaining ingredients.
3. Pour batter into a greased and floured tube pan and bake at 325u0b0 for 1 1/2 hours or until done.
4. Cool in the pan 10 to 15 minutes, then remove from pan.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=803069 (may not work)