|Shortening||1 Cup (16 tbs)|
|Regular margarine||1⁄2 Cup (8 tbs)|
|Sugar||3 Cup (48 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Coconut extract||1⁄2 Teaspoon|
|Sifted cake flour||3 Cup (48 tbs)|
|Milk||1 Cup (16 tbs)|
|Flaked coconut/2 cups grated fresh coconut||7 Ounce|
Separate eggs, placing whites in a large bowl, yolks in another large bowl.
Let whites warm to room temperature—about 1 hour.
Preheat oven to 300F.
Grease a 10-inch tube pan.
With electric mixer at high speed, beat egg yolks with shortening and margarine until well blended.
Gradually add sugar, beating until light and fluffy.
Add extracts; beat until blended.
At low speed, beat in flour (in fourths), al- ternately with milk (in thirds), beginning and end- ing with flour.
Add coconut; beat until well blended.
Beat egg whites just until stiff peaks form.
With wire whisk or rubber scraper, gently fold whites in- to batter until well combined.
Turn into prepared pan.
Bake 2 hours, or until a cake tester inserted near center comes out clean.
Cool in pan on wire rack 15 minutes.
Remove from pan; cool thoroughly on wire rack.
Makes 12 to 16 servings