1 c. Crisco oil, room temp.
1/4 c. milk, room temp.
5 eggs, room temp.
2 c. sugar
2 c. cake flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 sm. tsp. vanilla
1 tsp. coconut flavoring
1 sm. can coconut

FOR GLAZE:

1 c. sugar
1/2 c. milk
1/2 stick butter
1 tsp. coconut flavoring

Sift together flour, salt and baking powder; set aside.

In a large mixing bowl, beat oil and sugar together. Beat in eggs one at a time, beat well. Add flour and milk, alternately a little at a time, beating well. Add vanilla and coconut flavoring. Fold in coconut with a spoon, don't beat. Pour into a well greased and floured loaf pan. Bake in 325 degree F. oven for 50-60 minutes.

To make glaze, prepare during last 25 minutes of cake's cooking time. In small saucepan combine all ingredients over medium heat until sugar is dissolved and slightly thickened.

Remove cake from oven after baking time and punch some holes in it, also run a knife edge around it to loosen cake from sides of pan. Pour glaze over hot cake. Let set in pan until cool. Turn cake out in hand and put on plate. Serve half inch slices.