1 lb. butter
2 c. sugar
2 c. flour
6 eggs
7 oz. Angel Flake coconut
1 tsp. vanilla

GLAZE:

1 c. sugar
1/2 c. water
1 tsp. coconut flavoring (or almond if coconut is not available)

Cream butter and sugar. Add 1 cup flour and mix well. Add eggs, one at a time, mixing in well. Mix remaining cup of flour with coconut and add to cake mixture. Then mix in vanilla. Place in a 9" tube pan. Bake at 350 degrees for 1 hour to 1 hour 15 minutes or until cake begins to pull away from sides of pan. Turn from pan and glaze while hot.

GLAZE: While cake is baking, combine glaze ingredients and simmer for 10 minutes. Brush onto wrong side of warm cake. Let cake cool. Best served 24 hours after baking.