2 c. sugar
1 c. shortening
1 tsp. vanilla
6 eggs
1 tsp. salt
2 c. flour
1 can coconut

Cream shortening and sugar. Add vanilla. Add eggs, one at a time; mix well. Combine flour and salt and add slowly. Fold in coconut. Bake in greased and floured tube pan at 325 degrees for 1 hour and 20 minutes. Top with sauce.

SAUCE:

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

Mix all ingredients. Boil for 1 minute. Pour over hot cake. Put back in oven for 5 minutes. Remove cake from pan at once.