Coconut Cake

1 ½ sticks butter, at room temperature
1 ½ c. sugar
5 lg. Eggs, at room temperature
3 c. unsifted flour
3 c. grated coconut
1 ½ c. milk, at room temperature
4 tsp. baking powder
2 oz. Good brandy (Metaxa)

Cream butter and sugar together for 10 minutes. Add eggs, one at a time, mixing gently. Sift flour and baking powder
together. Add flour, coconut and milk alternately to egg mixture in small amounts, stirring carefully with a wooden spoon
after each addition. Stir in brandy last. Butter bottom of a 10x13-inch pan and pour in batter. Bake in 325 degree oven
for 45 minutes, or until done.

After 7 to 8 hours, cut cake into 4 sections, lengthwise and gradually ladle hot syrup over cooled cake, letting it absorb
syrup each time before adding more syrup to cake. Allow to set overnight before cutting diamond-shape pieces.

SYRUP: Combine and boil on low for 20 minutes: 3 cups sugar and 4 ½ cups water.