1½ cups shortening 2½ cups flour
2 teaspoons coconut extract
1 cup milk 1 teaspoon baking powder
7- or 16-ounce bag coconut (either size fine)
Preheat oven to 300°. Grease and flour a 10″ tube pan. Cream sugar and shortening. Add eggs one at a time. Sift flour and baking powder. Add flour mixture and milk, alternating, beginning and ending with flour. Add extract. Fold in coconut. Do not over beat. Bake 1 1/2 hours.