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Orange-Coconut Pound Cake

2 cups solid shortening
3 1/3 cups granulated sugar
10 large eggs
4 cups all-purpose flour
1/2 teaspoon coconut extract
1 cup orange juice
1/2 teaspoon 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 350 degrees F for 1 1/2 hours.

Icing
1/2 cup (1 stick) margarine
2 cups confectioners' sugar
5 tablespoons orange juice
1 cup coconut

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

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