6 eggs
1 c. shortening
1/2 c. butter
3 c. sugar
1/2 tsp. almond extract
1/2 tsp. coconut extract
3 c. sifted cake flour
1 c. milk
2 c. flaked coconut

Separate eggs, placing whites in a large bowl, yolks in another large bowl. Let egg whites warm to room temperature. Preheat oven to 300 degrees. Grease a 10 inch tube pan. At high speed beat yolks with shortening and butter until well blended. Gradually add sugar, beating until light and fluffy. Add extracts, beat until blended.

At low speed, beat in flour (in fourths) alternately with milk (in thirds). Add coconut; beat until well blended. Beat egg whites until stiff peaks form. With whisk or rubber scraper, gently fold whites into batter until well combined. Bake 2 hours, or until cake tester comes out clean. Cool in pan.