Coconut Cake

Makes 12 servings

1 lb. butter

3 c. sugar, divided

2 c. all-purpose flour, divided

6 eggs

7-oz. pkg. sweetened flaked coconut

1 t. vanilla extract

1/2 c. water

1 t. coconut extract

Garnish: powdered sugar

In a bowl, blend together butter and 2 cups sugar. Add one cup flour and mix well. Add eggs, one at a time, beating well after each. Add remaining flour, coconut and vanilla. Pour batter into a well greased Bundt® pan. Bake at 350 degrees for 50 minutes. Cool for 30 minutes and invert onto a serving platter. In a saucepan over medium heat, simmer together remaining sugar, water and coconut extract for 5 to 10 minutes. Baste cake with sugar mixture until all is absorbed. Before serving, dust lightly with powdered sugar. For the best flavor, cover and let stand up to 2 days before serving.

A handy trick for greasing and flouring baking pans...grease the pan, sprinkle with flour, cover with plastic wrap and give it a good shake!