3 c. sugar
6 eggs
3 c. SR flour
1 c. milk
7 oz. flaked coconut
1 t. coconut flavor
1 t. almond extract
Beat butter and sugar on medium until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour, alternating with milk, on low speed. Stir in coconut and flavorings. Pour in sprayed Bundt or angel food cake pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 10 minutes, then invert onto plate.
Coconut Glaze
1-1 1/2 c. powdered sugar
3/4 c. canned coconut milk (shake milk well before opening)
1 t. coconut flavoring
Place items in saucepan and heat to a boil until sugar is dissolved. Brush over warm cake, after inverting.
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