Coconut Pound Cake - cooking recipe

Ingredients

6 eggs
1 c. shortening
1/2 c. margarine
3 c. sugar
1/2 tsp. almond extract
1/2 tsp. coconut or vanilla extract
3 c. sifted cake flour
1 c. milk
2 c. coconut

Preparation

Preheat oven to 300\u00b0.
Separate eggs, placing whites in one large bowl and yellows in another large bowl.
Let whites warm to room temperature, about 1 hour.
Grease 10-inch tube pan with electric beater 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 alternately with milk, beginning and ending with flour.
Add coconut, beat until well blended.
Beat egg whites just until stiff peaks form.
Gently fold whites into batter until well combined.
Pour into prepared pan.
Bake 2 hours, or until cake tests done.
Cool in pan or wire rack for 15 minutes.
Remove from pan.
Cool thoroughly on wire rack.
Dust top with 10x sugar.