2 sticks butter
1/2 c. butter flavored Crisco
3 c. sugar
6 lg. eggs
1 c. sour cream
3 c. all purpose flour, sifted with 1/4 tsp. baking soda
1 tsp. each vanilla, coconut & rum extract
1 can Angel Flake Coconut

Have butter and Crisco room temperature. Cream shortening until smooth and creamy. Add sugar gradually, beating continually. Add eggs, 1 at a time, beating after each one. Add sour cream. Cream in. Add flour gradually. Beat well. Add extracts. Beat until well mixed. Fold coconut by hand until well mixed. Bake in tube pan at 350 degrees for 1 hour and 15 minutes.

RUM GLAZE:

3/4 c. sugar
3/4 c. water
1/3 stick butter
1/2 c. dark rum