COCONUT POUND CAKE

1 c. butter
1/2 c. shortening
3 c. sugar
6 eggs
3 c. plain or cake flour, sifted
1 tsp. baking powder
1 c. milk
1 tsp. coconut extract
6 oz. freshly grated coconut

This cake may be made using either cake flour or all purpose flour, but if made using cake flour, the cake will be more delicate.
Separate the eggs, placing the whites in a large bowl, and the yolks in a separate bowl. Allow the eggs to warm to room temperature (about 1 hour).
Using a mixer on medium high speed, cream together butter, shortening and sugar. Add eggs yolks, one at a time, beating well after each addition.
Sift together flour and baking powder. On low speed, gradually add flour mixture alternately with milk, mixing well. Add extract and coconut.
Beat egg whites just until stiff peaks form. Using a spatula, gently fold in whites.
Pour into greased and floured tube pan.
Start in cold oven at 300°F and bake for 1 hour and 30 minutes or until a cake tester comes out clean when inserted in center of cake and center springs back when touched lightly with fingers.
Cover with foil during the last 20 minutes of baking. Remove pan from oven and cool on wire rack 15 minutes; remove cake from pan and cool thoroughly on wire rack.
Before serving, dust top lightly with confectioners sugar.