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

Cream butter and shortening. Add sugar. Beat well. Add eggs one at a time. Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325°F for 1 1/2 hours. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.