6 eggs
1 c. shortening + 1/2 c. butter or 3 sticks butter
3 c. sugar
2 tsp. lemon extract
3 c. sifted cake flour
1 c. milk
2 c. coconut (fresh, canned or frozen)

Separate eggs, placing whites in a large bowl, yolks in another. Let whites warm to room temperature, about 1 hour. Preheat oven to 300 degrees. Grease 10" tube pan. With electric mixer at high speed, beat egg yolks, with shortening and butter until well blended. Gradually add sugar, beating until light and fluffy. Add extract, beat until blended. At low speed beat in flour (in fourths) alternately with milk (in thirds) beginning and ending with flour. Add coconut, beat until well blended.

Beat egg whites just until stiff peaks form with wire whisk or rubber scraper. Gently fold egg whites into batter until well combined. Turn into prepared pan. Bake 2 hours or until knife comes out clean. Cool in pan on wire rack 15 minutes, remove cake from pan and cool thoroughly. NOTE: This cake slices better the day after it has been made. Just wrap well with plastic film and foil and store in refrigerator.