1 (16 oz.) can grated coconut in heavy syrup
1 (4 oz.) can coconut
3 tsp. double acting baking powder
1/2 tsp. salt
1 1/2 c. sugar
1 tsp. vanilla
Milk, enough to make 1 c. liquid when added to coconut syrup
3 c. sifted cake flour
1 c. soft butter
4 lg. eggs
1 tsp. coconut extract

Preheat oven to 375 degrees. Grease and flour a 12-cup bundt pan.

Sift flour, baking powder and salt twice. Thoroughly cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine coconut syrup, milk and extracts. Add flour mixture and milk alternately to creamed mixture, beating after each addition just until smooth. Add both coconuts and blend for 2 minutes.

Pour into prepared pan. Bake at 375 degrees for 30 minutes. Reduce heat to 350 degrees for 45 minutes. Cool in pan 10 to 15 minutes.