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 coconut and remaining ingredients.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees 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 completely on a wire rack. Yield: one 10-inch cake.