Orange Coconut Pound Cake

2 C. solid shortening
3 1/3 C. sugar
10 large eggs
4 C. all-purpose flour
1/2 tsp. coconut extract
1 C. orange juice
1/2 tsp. lemon extract


Cream shortening and sugar together with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with orange juice. Mix well after each addition. Add extracts. Pour into greased and floured tube pan. Bake at 350F for 1 1/2 hours.

Icing
1/2 C. (1 stick) margarine
2 C. confectioners' sugar
5 T. orange juice
1 C. coconut


Cream margarine. Add sugar and orange juice alternately. Beat to spreading consistency. Spread on top and sides; sprinkle with coconut.