CAKE:

2 c. sugar
1 c. solid shortening
5 eggs
1 tsp. each salt and coconut extract
1 1/2 tsp. baking powder
2 c. flour
1 c. buttermilk
1 (3 oz.) can flaked coconut

ICING:

1 c. sugar
1 tsp. coconut extract
1/2 c. water

Preheat oven to 350 degrees. In a large bowl combine sugar and shortening. Mix until creamy. Add eggs one at a time, beating 2 minutes after each addition. Add coconut extract.

In separate bowl combine salt, baking powder and flour; mix well. Alternately add flour mixture and buttermilk to creamy mixture; mix well. By hand stir in coconut.

Into a greased and floured tube pan pour batter. Bake for 1 hour and 10 minutes. While cake is baking, prepare icing.