1 c. butter, softened
1/2 c. shortening
3 c. sugar
6 eggs
3 c. all-purpose flour
1 c. commercial dairy eggnog
1 c. flaked coconut
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 tsp. coconut extract

Cream butter and shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, 1 at a time, beat in well after each addition.

Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a wood pick comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Yield: 1 (10 inch) cake.