1 c. butter, softened
1/2 c. vegetable shortening
3 c. sugar
6 eggs
3 c. all-purpose flour
1 tsp. vanilla
1 tbsp. coconut flavoring
1 tsp. almond extract
1 c. milk
1 (3 1/2 oz.) can flaked coconut

In a large mixing bowl, cream the butter and shortening with the sugar. Add eggs, one at a time, beating well after each addition. Add the flour and remaining liquid ingredients. Fold in the coconut and place mixture into a greased tube pan. Bake at 325 degrees for 1 1/2 hours. Serves 10 to 12.