Eggnog Pound Cake

Directions

1. 1
   Cream butter and shortening.
2. 2
   Gradually add sugar, beating well at medium speed of an electric mixer.
3. 3
   Add eggs, one at a time, beating well after each addition.
4. 4
   Add flour to creamed mexture alternately with eggnog, beginning and ending with flour.
5. 5
   Mix just until blended after each addition.
6. 6
   Stir in coconut and flavorings.
7. 7
   Pour batter into a greased and floured 10 inch tube pan and bake at 325F (160C) for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
8. 8
   Cool in pan 10 minutes; remove from pan and cool completely on a wire rack.