1 c. shortening
2 c. sugar
6 eggs
2 c. all-purpose flour
1/2 tsp. salt
1 1/2 tsp. vanilla extract
1 tsp. butter flavoring
1 (7 oz.) can flaked coconut

Cream shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture, beating well. Stir in flavorings and coconut.

Pour batter into a well greased 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake test done. Cool in pan 10-15 minutes; remove from pan and cool completely.