1/2 c. butter, softened 1/2 c. vegetable shortening 1 (8 oz.) pkg. cream cheese 3 c. sugar 6 eggs 1 tsp. coconut extract 1 tsp. vanilla extract 3 c. flour 1/2 tsp. baking powder 2 c. fresh frozen coconut, thawed 1/2 c. sweetened flaked coconut for garnish or fresh berries or fresh fruit slices
What to do:
1. Greased and flour a 10" tube pan; set aside. 2. In a large bowl, beat together butter, shortening and cream cheese until blended. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. 3. Add coconut and vanilla extracts; mix well. Gradually add flour and baking powder; beat until smooth. Stir in thawed coconut flakes. 4. Pour batter into prepared pan and bake in a preheated 325ºF oven until a knife inserted into cake comes out clean or about 1 hr. and 20 min. Allow cake to cool on a cooling rack for 10-15 min. before removing cake from pan. Sprinkle with sweetened flaked coconut and/or fresh fruit for garnish.
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