1 cup shortening
2 cups sugar
6 eggs
2 cups all-purpose floor
1/2 teaspoons salt
1 1/2 teaspoons vanilla extract
1 teaspoon butter flavoring
1 7-ounce can flaked coconut

Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture, beating well. Stir in flavorings and coconut. Pour batter into a well-greased 10-inch tube pan.

Bake at 325°F for 1 hour and 20 minutes or until cake tests done. Cool in pan 10 to 15 minutes, then remove from pan and cool completely.