A wonderful cake in the grand tradition of southern cake baking.

1/2	cup	butter or margarine, softened
1/2	cup	shortening
1	(8 oz.) pkg.	cream cheese, softened
3	cups	sugar
6	large	eggs
3	cups	allpurpose flour
1/4	teas.	baking soda
1/4	teas.	salt
1	(6 oz) pkg.	frozen coconut, thawed
1	teas.	vanilla extract
1	teas.	coconut extract Citrus sherbet
		Strawberries, blueberries and raspberries

• Beat first 3 ingredients at med. speed with an electric mixer for 2 min or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, 1 at a time, beating until just yellow disappears.
• Combine flour, baking soda and salt; add to butter mixture, stirring just until blended. Stir in coconut and flavorings.
• Pour batter into a greased and floured 10" tube pan. Bake at 325 degrees for 1 hour and 30 min., or until a wooden pick comes out clean. Cool in pan on a wire rack 10-15 min.; remove from pan and cool completely on a wire rack.
• Freeze up to 1 month, if desired. Serve with sherbet and berries.