Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 5 | Eggs |
| 1 cup | Shortening |
| 1 cup | Buttermilk |
| 2 cups | All-purpose flour |
| 1½ cup | Flaked coconut |
| 1 teaspoon | Coconut extract |
| 1½ teaspoon | Baking powder |
| 1 teaspoon | Salt |
| 1 cup | Sugar |
| ½ cup | Water |
| 1 teaspoon | Coconut extract |
GLAZE
CAKE: Cream sugar & shortening. Add eggs, one at a time, beating after each addition. Mix flour, salt & baking powder. Add to creamed mixture, alternately with buttermilk. Add extract. Add coconut. Bake in greased tube pan for 1 hour at 350 or until golden brown. GLAZE: Combine ingredients.
Boil 1 minute. Pour over top of cake while both are still warm.
LILLIAN FRANK
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .