Coconut Cake

• 1 cup oleo
• 2 cups sugar
• 6 eggs
• 2 cups flour
• 1 cup coconut
• 1 1/2 t vanilla

Cream oleo. Add sugar and cream well. Add eggs one at a time, beating well after each addition. Mix flour and coconut. Add to creamed mixture beating well. Add vanilla. Grease and flour 10" tube pan. Bake at 350° for 1 hour. Pour glaze over cake while it is still hot. This tastes better after it sits for a day.

Glaze:

• 1 cup sugar
• 1/2 cup water
• 1 oz rum

Bring sugar and water to a boil and boil hard for one minute. Remove from heat and add rum. Pour over cake.

Variation: Substitute cherries for coconut.