Christmas Eggnog PoundCake

1 cup butter
1 cup shortening
3 cup all-purpose flour 
3 cup sugar
1 cup flaked coconut (optional)
1 cup eggnog
6 eggs
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. coconut extract

Preheat oven to 325 degrees.

In a large bowl cream the butter and the shortening until well blended. Gradually add in the sugar, mixing as you go so you don’t get big clumps. Beat in the eggs one at a time making sure each egg is completely mixed in before you add the next egg.  Slowly add the flour a few spoonfulls at a time, alternating with the eggnog until well blended. Mix in the extracts, and spoon in the flaked coconut.

Pour batter into a greased and floured 10-inch pan. Bake at 325 degrees for 1 1/2 hours or until set in the center.

Cool to room temp before trying to remove from pan.