1/2 cup butter, softened
1/2 cup shortening
1 (8-oz) package cream cheese
3 cups sugar
6 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups fresh frozen coconut, thawed
1/2 cup sweetened flaked coconut for garnish or fresh berries or fresh fruit slices

Greased and flour a 10-inch tube pan; set aside. In a large bowl, beat together butter, shortening and cream cheese until blended. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add coconut and vanilla extracts; mix well. Gradually add flour and baking powder; beat until smooth. Stir in thawed coconut flakes. Pour batter into prepared pan and bake in a preheated 325°F oven until a knife inserted into cake comes out clean or about 1 hour and 20 minutes. Allow cake to cool on a cooling rack for 10-15 minutes before removing cake from pan. Sprinkle with sweetened flaked coconut and/or fresh fruit for garnish.

Nutrition information per serving:
626 calories; 32 g total fat ;16 g saturated fat; 2 g polyunsaturated fat; 11 g monounsaturated fat; 147 mg cholesterol; 184 mg sodium; 80 g carbohydrate; 2 g dietary fiber; 8 g protein; 597 IU Vitamin A; 14 IU Vitamin D; 76 mcg folate; 53 mg calcium; 2 mg iron;