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. Gradually add sugar, beating well at medium speed of an 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 remaining ingredients. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325°F for 1 1/2 hours or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and let cool on a wire rack.