Coconut-Almond Cake - cooking recipe

Ingredients

1 c. butter, softened
1/2 c. vegetable shortening
3 c. sugar
6 eggs
3 c. flour
1 tsp. vanilla
1 tsp. lemon extract
1 tsp. almond extract
1 Tbsp. coconut flavoring
1 c. milk
1 (3 1/2 oz.) can coconut

Preparation

Preheat oven to 325\u00b0. Grease and flour a 10-inch tube or Bundt pan. In large bowl, cream the butter and shortening with the sugar until light and fluffy. Add eggs, one at a time, beating well after each.
Add flour and remaining liquid ingredients. In blender or food processor, chop coconut to a firm texture.\tFold into cake batter. Pour in cake pan. Bake for 1 1/2 hours or until tester comes out clean. Serves 16.