2 sticks butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs, well beaten
3 c. flour (self-rising)
1 c. milk
1 tsp. coconut extract
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. coconut extract
1 tsp. rum extract

Cream butter, shortening and sugar until light and fluffy. Add eggs which have been beaten until lemon in color. Add flour to creamed mixture alternately with milk. Stir in flavoring, and spoon mixture into a 10 inch tube pan, which has been greased and floured. Bake at 325 degrees for 1 hour, or until cake tests done. Top with glaze.

GLAZE:

1 c. sugar
1/2 c. water
Same flavor extract and amounts as for cake

Combine ingredients in saucepan, bring to a boil. Stir until sugar has melted. Pour over hot cake. Let set in pan until cake is cool.