Ingredients

2 cups sugar
1 cup shortening
5 whole eggs
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 cup (Angle Flake) coconut
1 1/2 teaspoons coconut flavoring

Glaze:
1 cup white sugar
1/2 cup hot water
1 teaspoon coconut flavoring

Method

Cream shortening and sugar. Add eggs, one at a time. Beat well. Sift flour, baking powder, and salt together. Add buttermilk. Add flavoring. Stir well. Add Angel Flake coconut last.

Bake in a (greased, floured) tube pan at 350-degrees for about an hour.

Glaze:

Put 1 cup white sugar and 1/2 cup hot water in a saucepan. Stir over low heat until sugar is dissolved. Bring to a boil for one minute. Add 1 teaspoon coconut flavoring. Stir.

Punch holes in the cake and pour over hot cake. Let cool in pan.

 

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