3 c. all purpose flour
1 c. Crisco shortening
1/2 tsp. baking powder
1 c. buttermilk
2 tsp. coconut flavoring
2 c. sugar
1 tsp. salt
1/2 tsp. baking soda
4 eggs

Cream Crisco and sugar, add eggs one at a time, beating well after each addition. measure and sift flour, add soda, salt and baking powder and sift again. Add flour and buttermilk alternately, starting and ending with flour. Add coconut flavoring. Mix well.

Grease and flour tube pan. Pour in mixture and bake in preheated oven at 325 degrees for 1 hour 15 minutes.

FILLING:

2 c. sugar
1 c. water
3 tbsp. butter
2 tbsp. white Karo syrup

Mix all ingredients together and bring to a boil. Lower heat and cook 5 minutes, stirring gently. Add coconut flavoring and 1/2 to 1 cup frozen coconut, thawed, stirring well.

Punch holes in cake while it is still hot, and spoon filling over cake slowly.