2 c. sugar
1 c. shortening
4 eggs, separated
1 c. buttermilk
1 tsp. coconut flavoring
2 1/2 c. sifted flour
1 c. pecans, chopped
1 c. coconut
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Cream well the sugar and shortening; beat in eggs one at a time. Add flavoring, buttermilk and then sifted ingredients. Fold in nuts. Fold in coconut. Pour into well greased and floured tube pan.

SYRUP:

2 c. sugar
1 c. water
3 tbsp. butter
2 tbsp. white corn syrup
1 tbsp. coconut flavoring

While warm, pour over cake this syrup. Simmer five minutes. makes holes in cake with toothpicks to allow syrup to soak in. While hot, pour syrup over cake and let stand overnight.