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

ICING:

1/2 c. shortening
1 box (1 lb.) powdered 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 one egg at a time, beating well after each addition.

In separate bowl, combine flour, soda and salt; mix well. Add to creamed mixture alternately with sour cream. Stir in the coconut and extracts. Pour batter into greased bundt pan. Bake at 350 degrees for 1 hour and 20 minutes. Cool in pan 10-15 minutes; remove from pan and cool completely before icing.

To make icing, combine all ingredients in large bowl of electric mixer. Mix on high until fluffy. Frost top and sides. Yield: 16 servings.