1 c. butter, softened
3 c. sugar
6 eggs
1/4 tsp. baking soda
1/4 tsp. salt
3 c. all purpose flour
1 (8 oz.) carton sour cream
1 c. fresh coconut or frozen, thawed
1 tsp. vanilla extract
1 tsp. coconut extract

ICING:

1/2 c. vegetable shortening
1 lb. confectioners' sugar
1 c. water
1/8 tsp. salt
1 tsp. vanilla

Cream butter, add sugar gradually. Beat until light and fluffy. Add eggs 1 at a time beating thoroughly after each one. In separate bowl combine flour, baking soda and salt. Mix well and add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.

Stir in coconut and extracts. Pour into greased and floured 10 inch tube pan. Bake at 350 degrees for 1 hour 20 minutes. Cool and remove from pan.

To prepare icing mix all ingredients with electric mixer until fluffy. Ice cold cake, top and sides.