hey guy’s just a little note.. if you do not like a lot of texture leave out the slivered almonds.. great with or without it.. but a lot of folks can’t handle the texture of almonds

6 eggs

1 c. pure white lard (can use crisco shortening if desire)

1/2 cup (1 stick)  Margarine

3 Cups. Sugar

1/2 tsp. Almond Extract

1/2 Tsp. Coconut Extract

3 C. sifted cake flour

1 cup Evaporated Milk

2 cups Coconut

1/2 cup Slivered Almonds

2 cups frozen blueberries

blueberry syrup

directions-

Separate Eggs, placing whites in a large bowl.

Let egg whites warm to room temp.

Preheat oven to 300. Flour and  Grease ( I use Bakers Joy Spray)  a 10” tube pan (large cake MUST be 10” or will overflow)

With Mixer at high speed beat egg yolks with lard and margarine till well blended.

Gradually add sugar beating till light and fluffy.

Add extracts, beat till blended.

At low speed beat in flour and milk alternately.

Add coconut,

almonds

and blueberries, mix in until well blended.

Beat Egg whites in separate bowl until stiff peaks

and FOLD gently into the cake mixture.

Pour into prepared pan and drop heavily on counter to release any air bubbles before baking

Bake for 2 hours…

let cool and loosen edges with flat edge of knife

turn out onto plate

then turn upside down once again on plate so it will set right side up..

Serve with a little  Blueberry Syrup.

Enjoy