1/2 c. butter, softened
1/2 c. shortening
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 eggs
3 c. all purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 (6 oz.) pkg. frozen coconut, thawed
1 tsp. vanilla extract
1 tsp. coconut flavoring

Cream butter, shortening and cream cheese; add sugar, beating well with electric mixer. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt, add to creamed mixture stirring just until blended. Stir in coconut and remaining ingredients. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 1/2 hours. Test for doneness by inserting a wooden toothpick, it toothpick comes out clean, cake is done. Cool in pan for 10 to 15 minutes, remove from pan and let cool completely on wire rack.