1 c Butter or margarine; soft 1 c Egg nog
1/2 c Shortning 1 c Flaked coconut
3 c Sugar 1 ts Lemon extract
6 Eggs 1 ts Vanilla
3 c Flour 1/2 ts Coconut extract
Cream butter and shortning. Gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a time, beating
well after each addition. Add flour to creamed mexture 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″ tube pan and bake at 325~ for 1 hour and 30
minutes or until a wooden pick inserted in center of cake comes out
clean. Cool in pan 10 minutes; remove from pan and cool completely on
a wire rack.
Yields
8 servings
