Coconut Pound Cake

Directions

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