COCONUT POUND CAKE

4 sticks butter, softened
3 c. sugar
3 c. flour
8 eggs
10 oz. pkg. coconut

Preheat oven to 325 degrees. Cream butter and sugar together. Gradually add flour, continuing to beat with the mixer. Add eggs, one at a time, beating after each addition. Add coconut and mix until thoroughly blended. Bake in 3 loaf pans that have been greased and floured for about an hour or until toothpick comes out clean. Pour topping over them while still warm.

SYRUP TOPPING:

2 c. sugar
1 c. water
2 t. butter flavoring
2 t. coconut flavoring

Bring sugar and water to boil. Boil one minute. Stir in flavorings and pour over cakes while still warm.

*This cake freezes well so once it has cooled it is easy to wrap one in foil and freeze for a later date.