Ingredients:

1 C. sugar	1 tsp. baking soda
3 eggs	1 tsp. cinnamon
2 C. flour	½ C. buttermilk
1 tsp. vanilla	1 C. flaked coconut
1 tsp. salt	2/3 C. guava jam
1 tsp. allspice	1/3 C. margarine

Heat oven to 325°.
Cream margarine and sugar until light and fluffy. Blend in jam, eggs and vanilla. Combine flour, salt, soda, and seasonings. Stir in alternately with buttermilk, mixing well after each addition. Fold in coconut.
Pour into greased bundt pan for 10 inch tube pan.
Bake 55-60 minutes or until wooden pick comes out clean.
Cool 10 minutes; remove from pan.
Cool thoroughly.
Glaze with Brown Sugar Glaze

Brown Sugar Glaze:

4 tsp. milk	1 C. sifted confectioner's sugar
1 TBS/ margarine	2 TBS. brown sugar, packed

Combine brown sugar, margarine and milk in saucepan; heat until sugar dissolves, stirring contrantly. Gradually beat in confectioners' sugar until smooth. Stir in small amount of milk if thinner consistency is desired.
Ices one cake.