6 eggs, separated
1 c. shortening
1/2 c. butter
3 c. sugar
3 c. flour
1 c. milk
2 c. grated fresh coconut
1/2 tsp. almond extract
1/2 tsp. coconut extract

Separate eggs, placing whites in large bowl. Put yolks in another large bowl. Let whites warm to room temperature. At high speed, beat yolks with shortening and butter until well blended. Gradually add sugar, beating until fluffy. Add extracts, blend at low speed. Beat in flour alternately with milk. Begin and end with flour. Add coconut, beat until well blended. Beat egg whites just until stiff peaks form. Gently fold whites into batter until well blended. Turn into a greased and floured 10 inch tube pan. Bake in preheated oven at 300 degrees for 2 hours or until cake is done in center. Cool in pan on wire rack for 15 minutes. Remove from pan. Cool on rack. Makes 12 to 15 servings.