Eggnog Pound Cake

Directions

1. 1
   Cream butter and shortening.
2. 2
   Gradually add sugar, beating well at medium speed of electric mixer.
3. 3
   Add eggs, one at a time, beating well after each.
4. 4
   Add flour to creamed mixture alternately with eggnog, beginning and ending with flour.
5. 5
   Mix just until blended after each addition.
6. 6
   Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan.
7. 7
   Bake at 325° for 1 1/2 hours, or until wooden pick inserted in center comes out clean.
8. 8
   Cool in pan for 10 minutes.
9. 9
   Remove from pan; cool completely before storing.