Eggnog Pound Cake

1 cup butter
1 cup Crisco shortening
3 cups all-purpose flour
1 cup commercial dairy eggnog
1 cup flaked coconut
3 cups granulated sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 teaspoon coconut extract

Preheat oven to 325 degrees F. Grease well and flour a 10-inch tube pan.

Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into prepared tube pan. Bake for 1 1/2 hours.

Cool 10 minutes in pan. Remove.