6 eggs

1 c. shortening

1/2 c Margarine

3 C. Sugar

1/2 tsp. Almond Extract

1/2 Tsp. Coconut Extract

3 C. sifted cake flour

1 c regular sweet milk

2 C. Coconut

1 cup dried cranberries

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 shortening 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.  Beat till well blended. then add cranberries

Beat Egg whites in separate bowl until stiff peaks

and FOLD 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 turn out.

At this point it is done but sometimes I like to add a glaze.. so if you want a glaze and trust me it is NOT needed.. just add 1 cup confectionary sugar to mixing bowl.. and mix with a tad bit of half and half or reg milk until wet and smooth.. then add a tsp coconut extract and a handful of coconut. mix and pour over hot cake.. let icing set up and transfer to clean plate with spatulas  CAREFULLY!!!!