Coconut Macaroon Cake

2 1/4 c Flour

1/2 ts Salt

1 c Soft butter

2 c Sugar

5 Eggs

1 tb Almond extract

1 c Coconut

Sift dry ingredients together. In large bowl of electric mixer, beat butter until creamy. Gradually add sugar, beating until light and fluffy. With mixer on "cream" add eggs, one at a time, beating well after each addition. Add almond extract. Turn into greased 10" tube pan or bundt pan. Bake 1 hr. at 325. Cool 30 min. before removing from pan. This cake can be frozen. Bette Leland--I love this cake!! -----