Coconut Pound Cake

Directions

1. 1
   Preheat oven to 300°.
2. 2
   Separate eggs.
3. 3
   Set aside whites and allow to return to room temperature.
4. 4
   Beat egg yolks with shortening and butter at high speed until well blended.
5. 5
   Gradually add sugar, beating until light and fluffy.
6. 6
   Add extracts and beat. At low speed, beat in flour, about 1/4 at a time, alternating with milk, about 1/3 at a time.
7. 7
   Begin and end with flour.
8. 8
   Add coconut and beat.
9. 9
   Beat egg whites until stiff peaks form.
10. 10
    Gently fold whites into batter.
11. 11
    Pour into greased 10-inch tube pan. Bake for 2 hours or until cake tester inserted comes out clean. Cool 10 minutes; remove from pan.