1 c. solid vegetable shortening
2 c. sugar
5 eggs
2 c. cake flour
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. coconut flavoring
1 can flake coconut, lg. can

Cream shortening and sugar together. Add eggs one at a time beating well after each. Sift dry ingredients. Add alternately with buttermilk, add coconut. Bake in greased floured stem pan, 350 degrees for 50 minutes or 1 hour.

GLAZE:

1 c. sugar
1/2 c. water

Bring to boil, cook 1 minute. Add 1 teaspoon coconut flavoring, brush over cake while cake is still hot.