Cuban Coconut Pound Cake

Adjust a rack one-third up from the bottom of the oven and preheat oven to 325*. You will need a 10 inch tube pan. The baked cake will be 2 1/2 inches high, but if the pan is deeper it is all right. Butter the bottom and sides of pan. In a large bowl of electric mixer, cream the butter until it's soft and smooth. Add the vanilla and almond extracts, the salt and the sugar, and beat to mix. Add the eggs one at a time, beating until incorporated after each addition (the mixture will appear curdled - it is okay). On low speed alternately add the flour in three additions with the milk in two additions, scraping the bowl with a rubber spatula and beating only until incorporated. Remove from the mixer and fold in the coconut and the nuts. Turn into prepared pan and smooth the top. Bake for 1 1/2 hours until top is golden brown and a cake tester inserted into the cake, all the way to the bottom, comes out clean. Let stand on rack for 15 minutes. Then cover with a rack, turn the rack and the cake pan over, remove the pan, cover with another rack and invert again, leaving the cake right side up. Let stand until cool. Wrap the cool cake in plastic wrap. If possible, refrigerate it overnight before serving. Or place it in the freezer for about 45 minutes. It must be cold when it is sliced or it will crumble. Serve two or three thin slices to a portion.