PREHEAT OVEN TO 300 DEGREES
GREASE ONE 10″ TUBE PAN
1 cup shortening
1/2 cup regular margarine
3 cups white sugar
1/2 tsp. almond extract
1/2 tsp. coconut extract
3 cups sifted cake flour
1 cup of whole milk
2 cups grated fresh, flaked bagged coconut
Seperate eggs placing whites n one large bowl and yolks in another bowl. Let egg whites arrive at room temperature, usually about 1 hour.
Once eggs are room temperature, beat egg yolks together with shortening, and margarine until well blended. Gradually add sugar beating until light and fluffy. Finally add extracts and blend one final time until all are mixed well.
In seperate bowl, on low speed with mixer blades cleaned, mix 1/4 cup flour, alternate with 1/3 cup increments of milk beginning and ending with the flour. Add coconut until well blended.
With a mixer that has been thoroughly cleaned with no trace of margarine or oils from previous mixing, go to bowl with egg whites and beat until stiff peaks form. With a rubber spatula gently fold into batter until well combined. Do not over stir.
Gently turn into greased 10 inch tube pan.
Bake 2 hrs. until toothpick poked in cake comes out clean.
Cool in pan or on wire rack.
Any frosting will work on this yummy cake, however white is divine. Simply frost cake generously and sprinkle coconut over the top. This cake is a wonderful treat during the holidays, but you may get requests all the time for the old time family heirloom recipe.