How to make it

  • 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.

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