Macaroon Cake

• 6 eggs, separated
• 1 c. vegetable shortening
• 1/2 c. butter or margarine
• 3 c. sugar
• 1/4 tsp. salt
• 1/2 tsp. almond extract
• 1/2 tsp. coconut extract
• 3 c. sifted Martha White all-purpose flour
• 1 c. milk
• 2 2/3 c. flaked coconut

1. Preheat oven to 300u0b0.
2. Grease and flour 10-inch tube pan; set aside.
3. Place egg whites in large mixing bowl.
4. Beat at high speed of electric mixer until soft peaks form; set aside.
5. Combine egg yolks, shortening and butter in separate mixing bowl.
6. Beat until light and fluffy.
7. Beat in extracts, alternately beat in flour and milk, beginning and ending with flour. Add coconut; blend well. Gently fold in egg whites with rubber spatula until blended.
8. Pour into prepared pan.
9. Turn out onto wire rack to cool completely. Decorate with toasted coconut and confectioners sugar before serving, if desired.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342776 (may not work)