6 eggs
1 cup shortening
1/2 cup margarine
3 cups sugar
1/2 tsp. almond extract
1/2 tsp. coconut extract
3 cups sifted cake flour
1 cup milk
2 cups flaked coconut

Separate eggs and allow them to reach room temperature. Cream egg
yolks, shortening and margarine at high speed, and gradually add
sugar. Add extracts. On low speed, beat in flour and milk alternately,
beginning and ending with flour. Add coconut. Beat egg whites until
stiff peaks form and gently fold into cake batter. Bake in a greased
10-inch tube or bundt pan at 300 degrees for 2 hours or until done.
Cool 15 minutes and remove from pan.