2 sticks butter
2/3 c. Crisco
3 c. sugar
6 eggs
3 c. flour
1 c. milk
1 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla
1 tsp. coconut flavoring
1 c. coconut

Cream shortening, butter and sugar. Add eggs, one at a time. Add dry ingredients alternately with milk, then rest of ingredients. Bake in floured and greased tube pan 40 minutes at 300 degrees; turn oven to 325 degrees and bake 1 hour 20 minutes. Cool cake in pan 10 - 15 minutes. Remove from pan.

GLAZE:

1 c. sugar
1/2 c. water
1 tsp. vanilla & coconut flavoring

Boil sugar, water and flavorings. Punch holes in top and sides of cake with ice pick; pour on glaze.