Coconut Bread/Cake

4 eggs
2 cup sugar
1 cup oil
2 tsp. coconut flavoring
3 cups flour
½ tsp. salt
1 cup buttermilk
½ tsp. baking soda
½ tsp. baking powder
1 cup flaked coconut
Generously spray loaf pans with pam and sprinkle with sugar. Fill loaf pans about ½ full and bake at 325 for 50 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool about 5 minutes. At this point, I loosen them from the pan but don't remove them. While still warm, pour glaze over bread in pans.

Glaze:
1 cup sugar
2 Tbl. Butter
½ cup water
1 tsp. coconut
Heat over medium heat until butter melts and sugar is dissolved (I usually do this in the microwave). Let cool slightly. Let bread sit 20 minutes in pan with glaze. Turn bread on cooling rack and let cool for 4 hours turning once so the glaze doesn't stick on the cooling rack before wrapping in plastic wrap. Cake freezes well. A double recipe makes 5 regular loaves.