Ingredients

Method

1.Heat the oven to 350 degrees F.

Grease two standard loaf pans (9 x 5 x 3-inch).

2 Beat shortening and sugar together.

Beat in eggs.

3 Sift flour, baking powder and salt together.

Alternately add flour mixture and the buttermilk to the sugar mixture, stirring vigorously.

4 Fold in coconut flakes and coconut extract.

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.

5 Remove from oven and cool 5 minutes.

Poke many holes on top of each loaf with a toothpick or a bamboo skewer and pour half the glaze on each cake.

Cool another 10 minutes and remove from pan to a cooling rack to completely cool.

Glaze Makes 1-1/2 cups 1 cup water 1/2 cup sugar 1 teaspoon almond extract 1/2 teaspoon coconut extract 1.

Place all ingredients in a saucepan and bring to a boil over medium high heat.

2 Boil 2 minutes and remove from heat.

3 Cool slightly and pour over cakes that have been punctured with a toothpick or skewer.

Cooks Comments and Tips

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