1/2 c. butter, softened
1/2 c. shortening
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
6 large eggs (room temperature)
3 c. flour, sifted twice
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 at medium speed of electric mixer until light and fluffy. Add eggs, one at a time. Beat one minute after each addition. Combine sifted flour, soda and salt. Add to creamed mixture, stirring just until well blended. Stir in coconut and flavorings. Spoon batter into greased and floured 10-inch tube pan.

Bake at 350°F in preheated oven for 1 hour and 15 minutes. Cool in pan 10 minutes. Remove. Cool completely.

Yield: 1 (10-inch) cake.

Note: This cake freezes well for those of us desiring a tasty treat at unexpected moments.