3 sticks butter
3 c. flour
3 c. sugar
6 eggs
1/4 tsp. salt
1/4 tsp. baking soda
1/2 pt. sour cream
2 pkgs. frozen coconut
2 tsp. vanilla
2 tsp. coconut flavoring

Have everything at room temperature. Cream sugar and butter; add eggs, one at a time, beating well after each. Add sour cream and flour, vanilla, and coconut flavoring and frozen coconut. Bake at 325 degrees in well greased angel food or bundt pan for 1 1/2 hours.

ICING:

To one cup or more of powdered sugar, add enough milk to make a thin icing. Drizzle over cake while cake is still hot. Sprinkle with coconut, if desired.