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CAKE:.
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Preheat oven to 350F Grease a 10-inch tube pan or Bundt pan.
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Combine sugar and shortening in the bowl of an electric mixer.
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Beat at medium speed until blended.
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Add eggs, 2 at a time, beating slightly after each addition.
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Beat in coconut extract.
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Combine flour, baking powder and salt in a medium bowl.
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Add half of the dry mixture to wet ingredients.
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Add buttermilk and the remaining dry mixture.
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Beat at low speed after each addition until well blended.
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Add coconut.
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Mix until blended.
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Spoon into prepared pan.
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Bake in preheated oven 50-60 minutes or toothpick inserted in center comes out clean.
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Cool 10 minutes before removing from pan.
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Place cake, top side up, on serving plate.
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Use toothpick to poke 12-15 holes in top of cake.
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GLAZE:.
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In a small saucepan, combine ingredients for glaze.
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Cook and stir over medium heat until mixture comes to a boil.
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Remove from heat.
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Cool 15 minutes.
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Spoon over cake.
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Cool completely.
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Add a bouquet by placing a small glass or votive filled with flowers in middle of cake.
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26
ADDITIONAL GARNISH:.
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If desired, Place spoonfuls of whipped topping and assorted fresh fruit on each serving.
