2/3 c. butter
1 c. sugar
10 oz. strawberry preserves
3 eggs
1 tsp. vanilla
2 c. flour
1 tsp. salt
3/4 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1 c. buttermilk
1 c. flaked coconut

Heat oven to 325 degrees. Cream butter and sugar until light and fluffy. Blend eggs, preserves, and vanilla. Add combined flour, salt, soda, and seasonings to creamed mixture alternately with buttermilk, mixing well after each addition. Fold in coconut. Put in greased bundt pan or 10 inch tube pan. Bake at 325 degrees for 55-60 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Glaze with Brown Sugar Glaze.

BROWN SUGAR GLAZE:

2 tbsp. brown sugar, packed
1 tbsp. butter
4 tsp. milk
1 c. sifted confectioners sugar

Combine brown sugar, milk, and butter in saucepan; heat until sugar dissolves, stirring constantly. Gradually add confectioner's sugar, beating until smooth. Stir in small amount of milk if thinner consistency is desired.