Preheat oven to 350°F Grease a 10-inch tube pan or Bundt pan.
Combine sugar and shortening in the bowl of an electric mixer. Beat at medium speed until blended. Add eggs, 2 at a time, beating slightly after each addition. Beat in coconut extract.
Combine flour, baking powder and salt in a medium bowl. Add half of the dry mixture to wet ingredients. Add buttermilk and the remaining dry mixture. Beat at low speed after each addition until well blended. Add coconut. Mix until blended. Spoon into prepared pan.
Bake in preheated oven 50-60 minutes or toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Place cake, top side up, on serving plate. Use toothpick to poke 12-15 holes in top of cake.
In a small saucepan, combine ingredients for glaze. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Cool 15 minutes. Spoon over cake. Cool completely.
Add a bouquet by placing a small glass or votive filled with flowers in middle of cake.
If desired, Place spoonfuls of whipped topping and assorted fresh fruit on each serving.