2 c. sugar
1 c. Crisco shortening
5 eggs
1 tsp. coconut extract
1 c. buttermilk
2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1 c. coconut

GLAZE:

1 c. sugar
1/2 c. water
1 tbsp. coconut extract

Cream sugar and shortening until light and creamy. Add eggs one at a time, beating each in for 2 minutes. Add remaining ingredients (except glaze ingredients) one at a time. Bake 1 hour at 350 degrees in a greased and floured tube pan. Let cake cool in pan about 30 minutes after baking and remove cake from pan. Boil glaze ingredients together for 1 minute and pour over warm cake.