Instructions: Do not preheat oven! Grease and lightly flour a large tube pan. Cream together the shortening and sugar. Beat for about 2 minutes at high speed. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Stir to mix. Add to the creamed mixture alternately with the yogurt. Add the vanilla extract and coconut flavoring. Blend well. Stir in coconut. Pour into prepared tube pan and place in a cold oven. Set temperature at 325 degrees and bake for about 1 1/2 hours or until a toothpick comes out clean when inserted into center of cake. Be sure the cake is done before taking it out of the oven, even if it means baking several minutes longer. Allow cake to cool for about 5 minutes in the pan and then invert onto cake plate. This cake is even better if it is wrapped in foil while hot.

Prudence Hilburn of Piedmont

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