1/2 c. butter
1/2 c. shortening
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 eggs
3 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
6 oz. coconut
1 tsp. vanilla
1 tsp. coconut flavoring

Cream butter, shortening and cream cheese; gradually add sugar, beating at medium speed on mixer until light and fluffy. 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 flavorings. Spoon batter into a greased and floured tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until inserted pick comes out clean. Cool in pan for 10 minutes. Remove from pan and cool cake.