1 c. butter, softened
1/2 c. shortening
3 c. sugar
6 eggs
3 c. all-purpose flour
1 c. commercial dairy eggnog
1 c. flaked coconut
1 tsp. lemon extract
1 tsp. vanilla extract
1/2 tsp. coconut extract

Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and extracts.

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 minutes; remove from pan.