1 cup butter, softened 1/2 cup vegetable shortening (butter flavored Crisco)
3 cups sugar 3 cups sifted flour 1/4 teaspoon salt 1 cup milk (warmed)
6 eggs (let them sit in a bowl of warm water to bring them up to room temp)
7 ounces flaked coconut 1 teaspoon coconut extract 1 teaspoon almond extract
Preheat oven to 350 degrees.
Cream butter, shortening and sugar in large mixing bowl.
Beat in eggs, one at a time. Make sure each is thoroughly incorporated before adding the next one.
Sift flour with salt.
Add to butter mixture alternately with milk, beginning and ending with dry ingredients.
Stir in extracts and coconut.
Pour into a greasted and floured 10-inch tube or bundt pan.
Bake 1 hour 15 minutes or until toothpick stuck in center comes out clean.
Cool 10 minutes in pan, remove.
Enjoy the Taste of