Instructions: Preheat oven to 300 F. Generously grease and flour 10-inch tube pan with removable bottom, shaking out excess. Beat yolks with shortening and margarine using electric mixer at high speed. Gradually add sugar and continue beating until light and fluffy. Add extracts and beat until well blended.

Reduce mixer speed to low. Add flour in fourths alternately with milk, beginning and ending with flour. Beat in coconut, blending well.

Beat egg whites in separate bowl until stiff but not dry. Gently fold into batter using scraper or balloon whisk, blending thoroughly. Turn into prepared pan. Bake until tester inserted near center of cake comes out clean, about 2 hours. Cool in pan on wire rack 20 to 30 minutes. Remove cake from pan and let cool completely. Dust top with powdered sugar before serving. Serve with berry dessert.

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