Glaze:
1 1/2 c. sugar
3/4 c. boiling water
1 tbs. coconut flavoring
Cream shortening and sugar until light and fluffy.
Add flavorings and mix well.
Add eggs one at a time, beating well after each addition.
Sift flour and salt together and add to creamed mixture.
Fold in coconut.
Bake in well-greased and floured bundt pan at 325F
for about one hour and 10 min. or until cake tests done.

Mix all ingredients together.
Bring to a boil and boil for one minute.
Pour 3/4 of mixture over the baked cake;
return to oven for 3 min. Remove cake from oven.
Turn out on cake plate and pour remaining 1/4 glaze over cake.