1 c. butter, softened
6 eggs
1/4 tsp. baking soda
8 oz. sour cream
1 tsp. vanilla extract
3 c. sugar
3 c. flour
1/4 tsp. salt
1 c. coconut
1 tsp. coconut extract

ICING:

1/2 c. shortening
1/4 c. water
1 tsp. vanilla
1 lb. powdered sugar
1/8 tsp. salt

Cream butter for cake and gradually add sugar, beat until light and fluffy. Add 1 egg at a time, beating well. In a separate bowl, combine flour, baking soda and salt; mix well. Add to creamed mixture alternating with sour cream, beginning and ending with flour mixture. Stir in extracts. Pour into greased and floured 10 inch tube pan. Bake 1 hour and 20 minutes or until tests done. Cool in pan 10 to 15 minutes. Remove from pan and cool completely. Combine all icing ingredients and beat on high with mixer until light and fluffy. Frost top and sides.