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1 c margarine
1/2 c shortening
3 c sugar
6 eggs
1 c milk
3 c sifted flour
1/4 tsp salt
1/2 tsp almond extract
1/2 tsp vanilla extract
1 7-oz can coconut
Cream sugar, margarine and shortening until fluffy. Add eggs one at a time, beating well after each addition. Add flour and milk alternatively. Stir in almond and vanilla extracts. Fold in coconut. Pour batter into well-greased and floured tube pan. Bake at 350 degrees until golden.
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