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

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


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.


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.


One Response

  1. Hi I am so glad that I found this recipe. It is the closest to the one my grandmother use to make. The only difference is that she would lightly brown coconut to put on the sides and top just after she applied the hot icing.. And she would make it four layers tall but she only made it for the holidays and for the reunions we had every year. Again Thany You Very Much!!

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