1 can coconut
1 c. shortening
2 c. sugar
4 eggs
3 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. buttermilk
2 tbsp. coconut flavoring
icing

Reserve 1/2 cup coconut for Icing; combine remaining coconut, shortening, sugar and eggs. Mix well. Sift flour, salt, soda and baking powder together; add to coconut mixture alternately with buttermilk and flavoring. Pour into greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Pour icing over cake; let stand for 2 hours before removing from pan.

ICING:

2 c. sugar
3 tbsp. butter
2 tbsp. white corn syrup
1 1/2 tbsp. coconut flavoring

Combine sugar, 1 cup water, butter, syrup and flavoring in saucepan; bring to a boil. Cook for 5 minutes. Add reserved coconut.