COCONUT POUND CAKE

CAKE:
1 1/2 C sweetened flaked coconut
3 C self-rising cake flour or self-rising White Lily flour
5 large eggs
1 C vegetable oil
2 C sugar
1/2 C whole milk
1 t vanilla extract
1/2 t coconut extract

SYRUP:
1 C water
1 C sugar
1 stick unsalted butter
1/2 t coconut extract

CAKE:
Preheat oven to 325 degrees. Generously grease and flour bundt pan. Stir together coconut and flour in a bowl. Beat together eggs, oil, and sugar in a large bowl with an electric mixer until combined well. Add flour mixture and beat at low speed until just combined. Beat in milk and extracts at low speed until just combined. Pour batter into pan and bake in middle of oven until a tester comes out clean, about 1 hour. Cool cake in pan on rack for 20 minutes.

SYRUP:
Boil all syrup ingredients in a small saucepan, stirring until sugar is dissolved; about 3 minutes. Prick top of cake in several places with tester, then pour hot syrup over warm cake. Cool cake completely.