Coconut Pound Cake - cooking recipe

Ingredients

6 eggs
1 c. shortening
1/2 c. margarine, softened
3 c. sugar
1/2 tsp. almond extract
3 c. flour
1 c. milk
2 c. coconut

Preparation

Separate eggs, placing egg whites in a large bowl and yolks in another large bowl.
Let egg whites come to room temperature.
Add shortening and margarine to the egg yolks; beat at high speed until light and fluffy.
Add extract; beat until well blended. Beat in flour alternately with milk, beginning and ending with flour, with a mixer at low speed.
Add coconut; beat until well blended.
Beat egg whites just until stiff peaks form.
Fold into batter gently until well combined.
Turn into greased 10-inch tube or Bundt pan.
Bake at 300\u00b0 for 2 hours.
Cool on wire rack for 15 minutes.
Remove from pan.