1 c. butter, softened
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 carton (8 oz.) sour cream
1 c. fresh coconut
1 tsp. vanilla extract
1 tsp. coconut extract

ICING:

1/2 c. shortening
1 lb. confectioners' sugar
1/4 c. water
1/8 tsp. salt
1 tsp. vanilla

Cream butter for the cake, gradually adding sugar; beat until mixture is light and fluffy. Add 1 egg at a time, beating well after each. In separate bowl combine flour, baking soda and salt; mix well. Add to creamed mixture alternately with sour cream. Stir in coconut and the flavorings.

Pour batter into greased and floured 10 inch tube pan. Bake at 350°F for 1 hour and 20 minutes. Cool 15 minutes; remove from pan and cool completely.

Make icing: Combine all ingredients in large bowl. Mix on high until fluffy. Frost top and sides. Yield 16 servings.