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

Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time. Beat well after each. Add flavorings and mix well. Alternately add flour and milk, beating after each addition. Stir in coconut. Spoon into greased 10-inch tube pan or Bundt pan.

Bake at 350°F for 1 hour and 15 minutes.

I add 1 package of instant pudding (coconut cream or vanilla). Have all ingredients at room temperature.