1 c. butter (2 sticks)
1 tbsp. Crisco
2 1/2 c. sugar
6 eggs
1 tsp. baking soda
1/3 c. buttermilk
1 (8 oz.) carton sour cream
4 c. sifted plain flour
Pinch of salt
1 c. grated fresh or frozen coconut
1 tsp. vanilla extract
1 tsp. coconut extract

Dissolve soda in buttermilk; set aside. Cream butter and Crisco and sugar well. Add eggs one at a time. Combine the buttermilk and sour cream; add alternately with the flour and salt, beginning and ending with flour. Add extracts and then gently fold in the coconut. Spoon into large greased and floured tube cake pan. Bake approximately 1 1/2 hours at 325 degrees. Cool slightly before removing to cake plate. When almost completely cool, pour the following sauce over the top.

SAUCE: 2 cups sugar, 1 tablespoon finely grated lemon peel, and 3/4 cup lemon juice. If too tart, you may add 2 tablespoons of water to dilute. Cook in saucepan until it begins to bubble. Remove and pour over cake.