1 1/2 c. vegetable shortening
2 1/2 c. sugar
5 eggs
1 c. milk
1 1/2 tsp. coconut extract
3 c. cake flour
1 tsp. baking powder
1/4 tsp. salt
2 c. coconut

Cream shortening and sugar. Add eggs, one at a time, beating after each. Add milk and extract. Sift dry ingredients and add to mixture. Fold in coconut.

Bake in a well greased and floured tube pan. Put in a cold oven and turn to 325°F.

Bake for 1 1/2 to 2 hours until tests done.