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Coconut Pound Cake



Preheat oven to 350. Grease a bundt cake pan or a 10-inch fluted tube pan.
Cream together butter and sugar in a mixing bowl.
Add eggs one at a time, beating well after each one.
In a separate bowl, sift together flour and baking soda.
Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
Add flour and baking soda and mix into a batter.
Stir flaked coconut into the batter.
Spoon batter into the greased pan.
Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
Remove from oven and allow to cool 15 minutes before removing from pan.
While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
Cook over medium heat for 5 minutes, stirring frequently.
Remove from heat and stir in Almond extract.
Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
Invert cake onto a serving plate and brush on the remaining syrup.
Allow the cake to completely cool, then serve.
Store leftovers in an air-tight container.