3 sticks butter
3 c. sugar
6 eggs
3 c. cake or plain flour
1/4 tsp. baking soda
1 tsp. rum extract
1 tsp. coconut extract
1 (8 oz.) carton sour cream
3/4 c. coconut
1/2 tsp. salt

Cream butter until smooth. Gradually add sugar. Beat until smooth. Add one egg at a time then add soda and flour little at a time. Add sour cream and extracts. Add coconut last. Pour into tube pan. Bake at 325 degrees for 1 1/2 hours.

GLAZE:

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

Cook 5 minutes. Pour hot mixture over hot cake.