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Eggnog Pound Cake

1 c. butter
1 c. Crisco shortening
3 c. all-purpose flour
1 c. commercial dairy eggnog
1 c. flaked coconut
3 c. sugar
6 eggs
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. coconut extract

Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan. Remove. .