Eggnog Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 eggs
3 cups flour
1 cup dairy eggnog
1 cup flaked coconut
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. : Add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Mix just until blended after each addition. Stir in coconut and flavorings.
Pour batter into a greased and floured 10-inch tube pan. Bake at 325ºF for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack.
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