6 eggs
1 c. (soft) shortening
1/2 c. butter, warm
3 c. sugar or less
1 tsp. almond extract
3 c. sifted flour
1 c. milk
2 cans (3 1/2 oz.) flaked coconut

Separate eggs, letting whites warm to room temperature. Grease a 10-inch tube pan. Beat egg yolks with shortening & butter at high speed until well blended. Gradually add sugar until light & fluffy (amount of sugar can be reduced). Add almond extract, then flour (in 1/4's) and milk (in 1/3's) beating at low speed. Blend in coconut well. Beat egg whites until stiff peak forms and gently fold into batter with wire whisk or rubber scraper.

Bake 2 hours at 300°F or until tester comes out clean. Cool in pan for 15 minutes on wire rack.