Coconut Pound Cake(The Best)

Separate eggs, placing whites in a large bowl and yolks in another large bowl.

Let egg whites warm to room temperature (about 1 hour).

Preheat oven to 300°.

Grease a 10-inch tube pan. With electric mixer at high speed, beat egg yolks with margarine and shortening until well blended.

Gradually add sugar and beat until light and fluffy.

Add extracts and beat until blended.

At low speed, beat in flour (in fourths) alternately with milk (in thirds) beginning and ending with flour.

Add coconut and beat until well blended.

Beat egg whites just until stiff peaks form. With wire whisk or rubber scraper, gently fold whites into batter until well combined.

Turn into prepared pan.

Bake 2 hours or until cake tester inserted near center comes out clean.

Cool in pan on wire rack for 15 minutes.

Remove cake from pan and cool thoroughly on wire rack.

Makes 12 to 16 servings.

The cake will have a nice "macaroon-like" top and will slice better the day after it is made.

She suggests that you wrap it well in plastic wrap and foil, then store in refrigerator.

To serve, dust lightly with confectioners sugar.

This cake will also freeze well.