Ingredients

Pre-heat oven to 325

2 c Imperial extra fine sugar

2 c self-rising flour

1 c Crisco or vegetable shortening

6 large eggs

8 ounces flaked coconut

¼ cup sour cream

2 Tablespoons Cream of Coconut

1 teaspoon salt

1 teaspoon vanilla extract

¼ teaspoon butter flavoring

Syrup for cake (make 10 minutes before cake is ready to come out of oven).

Instructions

1 cup Imperial extra fine sugar, ½ c water and 2 Tablespoons Cream of Coconut. Mix and bring to a boil slowly; boil for 1 minute; remove from burner.  Set aside.

Cream shortening and sugar together; add vanilla extract. Cream of Coconut and butter flavoring.  Add eggs, one at a time, mixing well after each.  Sift flour & salt together; add a cup at a time & beat well.  Add sour cream, then remaining flour.  Beat well.  Fold in coconut.  Pour into well prepared (greased and floured) Bundt pan.  Bake for 1 hour and 20 minutes.  Remove from oven and slowly pour all of syrup (will seem like a lot) over top of cake.  Return to oven and cook for an additional 5 minutes.

Remove from oven and let cook for about 20 minutes; gently loose edges of cake and turn onto cake plate.