2 cans coconut
6 eggs, separated
1 c. shortening
1/2 c. butter
3 c. sugar
3 c. flour
1 c. milk
1/2 tsp. almond extract
1 tsp. vanilla

Cream shortening, butter and sugar. Add egg yolks, 1 at a time, beating after each. Add flour and milk alternately (a little at a time), beating after each addition. Add vanilla and almond, then coconut. Beat egg whites and fold in. Bake in bundt or large loaf pan 2 hours at 300 degrees.