1 1/2 c. Crisco
2 1/2 c. granulated sugar
3 c. flour (White Lily)
5 eggs
1 tsp. baking powder
1/4 tsp. salt
2 tsp. coconut flavor
1 c. coconut
1 c. milk

Cream sugar and Crisco well. Add one egg each time. Beat well after each. Mix baking powder, salt and flour together. Add 1/3 of flour first, 1/2 cup milk, 1/3 of flour, 1/2 cup milk, 1/3 of flour last. Beat well after each addition.

Add flavor. Fold in coconut by hand. Bake at 350 degrees for 1 hour and 45 minutes or until crispy brown and toothpick tested done.

SAUCE FOR CAKE:

1 c. sugar
1/2 c. water
1/8 c. white Karo
1 tbsp. coconut flavor
2 tbsp. butter

After starts to boil, boil 5 minutes. Just before cake comes from oven.

When cake is done and hot, spoon sauce on cake. May prick cake with toothpick to help sauce soak into cake. Let sauce run between cake and pan, also around pan stem. Leave in pan to cool. Enjoy every bite.