2 sticks butter
2 cups sugar
5 eggs
1 Tbs. almond extract
2 cups flour
½ tsp. salt
1/2 cup of milk or sour cream
5 oz. toated coconut (toast in a toaster oven or regular oven til golden)

Cream butter and sugar till frothy. Add eggs one at time and almond extract. Stir in flour and salt. Add the milk or sour cream. Sprinkle the coconut over batter. Pour in an ungreased cake pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool for 5 minutes and turn out.