Coconut Pound Cake

• 6 eggs
• 1 c. shortening
• 1/2 c. margarine
• 3 c. sugar
• 1/2 tsp. almond extract
• 1/2 tsp. coconut extract
• 3 c. sifted cake flour
• 1 c. milk
• 2 c. grated fresh coconut or canned flaked

1. Separate eggs, placing whites in a large bowl.
2. Let egg whites warm to room temperature about 1 hour.
3. Preheat oven to 300u0b0. Grease 10-inch tube pan.
4. With an electric mixer at high speed, beat egg yolks with shortening and margarine until well blended. Gradually add sugar, beating until light and fluffy.
5. Add extracts and beat until well blended.
6. At low speed, beat in flour (in fourths), alternately with milk (in thirds), beginning and ending with flour.
7. Add coconut and beat until well blended.
8. Beat egg whites until stiff peaks form.
9. With wire whisk or rubber scraper, fold whites into batter until well combined.

eggs, shortening, margarine, sugar, almond extract, coconut extract, cake flour, milk, fresh coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=834038 (may not work)