CAKE:

3 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. coconut flavoring
2 c. sugar
2 sticks butter
4 eggs
1 c. buttermilk

SAUCE:

3/4 c. sugar
3/4 c. boiling water
3 tsp. coconut flavoring

Combine sugar, butter and eggs; blend well. Combine dry ingredients and add to sugar mixture alternating with buttermilk, blending well after each addition. Fold in coconut. Pour into a Bundt or tube pan (greased and floured or sprayed with Baker's Joy).

Bake for 1 hour and 5 minute at 325 degrees. Take out and pour 3/4 of the coconut sauce over cake. Return to oven for 3-4 minutes. Take out of pan and put rest of sauce on top of cake.

COCONUT BLACK WALNUT VARIATION: When you add coconut to cake mixture use 1 teaspoon coconut extract, 1 teaspoon butter extract and 1 teaspoon vanilla. Add 1 cup finely chopped black walnuts.