Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| ½ cup | Butter |
| 6 \N | Eggs |
| 2 cups | Flour |
| 7 ounces | Coconut; flakes |
| 1 cup | Sugar |
| 1½ teaspoon | Coconut extract |
| ½ cup | Water |
CAROL MILTON STFM 57B
TOPPING
Cream together the sugar and butter. Add the 6 eggs, one at a time, flour, and coconut. Bake in a heavily greased and floured Bundt pan for 1 hour in a 350-degree oven. Loosen cake in pan. Topping: Mix all the ingredients together and pour over the cake in pan. Let the cake stand until all syrup is absorbed. Remove from pan.