2 1/2 c. sugar
3 c. all-purpose flour
1 1/2 c. solid shortening
5 eggs
1 c. sweet milk
1 c. flaked coconut
1 tbsp. coconut flavoring
1/4 tbsp. salt
1 tsp. baking powder

Sift together flour, salt and baking powder and set aside. Cream shortening, sugar and flavoring. Alternately add flour, eggs and milk. Mix until smooth and creamy. Stir in coconut. Bake in tube pan 1 1/2 hours at 300 degrees. Do Not Preheat Oven.

GLAZE FOR COCONUT CREAM CAKE:

3 tbsp. white corn syrup
1 1/2 c. sugar
3/4 stick butter
3/4 c. buttermilk

Cook together in heavy skillet until slightly thick, about 3-4 minutes.

When cake is removed from oven, let set in pan about 5 minutes. Leave in pan and punch holes in top of cake with fork. Pour about 1/2 of glaze over cake. Let stand 15 minutes and then invert onto plate. Punch holes in bottom of cake and pour remaining glaze over cake.