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

ICING:

1/2 c. vegetable shortening
1 (1 lg.) box powdered sugar
1/4 c. water
1/8 tsp. salt
1 tsp. vanilla

Cream together butter and sugar; beat until mixture is light and fluffy. Add one egg at a time, beating well after each addition. Combine flour, soda and salt. Mix well; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in the coconut and both flavorings. Pour batter into a greased and floured 10-inch tube pan.

Bake at 350 degrees for 1 hour and 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and cool completely before icing or cutting.

To make icing: Combine all ingredients in large bowl and mix at high speed until fluffy. Frost top and sides.