Ingredients    : 

1 cup vegetable shortening (such as Crisco ® )
3 cups white sugar
6 eggs
1 cup sour cream
3 cups sifted cake flour
1/4 teaspoon baking soda
1 tablespoon coconut extract

Direction   : 

Set an oven to preheat to 150 ° C (300 ° F). Grease a 9-inch tube
pan, then flour.

In a bowl, beat together the sugar and vegetable shortening using
an electric mixer, until the mixture becomes creamy. Beat the
eggs into the shortening mixture, one by one, and allow every egg
to combine prior to putting in the next. Beat in the sour cream
until it becomes smooth.

Slowly mix the baking soda and cake flour into the moist
ingredients until the butter becomes smooth, then mix in coconut
extract. Scrub the batter to the prepped tube pan.

Let it bake for 1 hour and 20 minutes in the preheated oven, until
an inserted toothpick in the middle of the cake exits clean or with
moist crumbs.

Nutrition Information    :

Calories: 443 calories;
Total Carbohydrate: 63.2
Cholesterol: 81
Protein: 5.3
Total Fat: 19.1
Sodium: 58