1 c. butter
1/2 c. Crisco
3 c. sugar
5 eggs
1 tsp. coconut extract
1 tsp. rum extract
1 c. milk
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt

GLAZE:

1/2 c. sugar
1/4 c. water
1 tsp. almond extract

Cream butter, shortening, and sugar. Add eggs; beat after each. Add coconut and rum extracts. Sift flour with baking powder and salt. Add alternately with milk (begin and end with flour mixture). Pour into a greased and floured 10 inch angel food cake pan. Bake at 300 degrees for 45 minutes, then increase heat to 350 degrees for 15 minutes longer (or until tests done). When cake is baking boil sugar and water; set aside to cool. Add almond extract just before brushing on warm cake with pastry brush.