3 sticks butter
3 c. sugar
3 c. plain flour
6 eggs
1 (8 oz.) carton sour cream
1/4 tsp. baking soda
1 tsp. coconut extract
1 tsp. rum extract
3/4 c. angel flake coconut

Cream butter adding sugar gradually. Add eggs, one at a time and beat well after each addition. Sift flour and soda together, add to mixture and blend well. Add sour cream, flavorings and coconut. Bake in a greased and floured tube pan 325 degrees for 1 1/2 hours.

GLAZE:

3/4 c. sugar
3/4 c. water
1 tsp. almond extract

Cook over high flame. Boil for 5 minutes. Pour over warm cake.