Coconut Pound Cake

1. 1

   Preheat oven to 300u00b0.

2. 2

   Separate eggs.

3. 3

   Set aside whites and allow to return to room temperature.

4. 4

   Beat egg yolks with shortening and butter at high speed until well blended.

5. 5

   Gradually add sugar, beating until light and fluffy.

6. 6

   Add extracts and beat. At low speed, beat in flour, about 1/4 at a time, alternating with milk, about 1/3 at a time.

7. 7

   Begin and end with flour.

8. 8

   Add coconut and beat.

9. 9

   Beat egg whites until stiff peaks form.

10. 10

    Gently fold whites into batter.

11. 11

    Pour into greased 10-inch tube pan. Bake for 2 hours or until cake tester inserted comes out clean. Cool 10 minutes; remove from pan.

* Per serving · 4 servings · Values may vary.

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