2 sticks butter
1 c. Crisco
3 c. sugar
1 tsp. vanilla
8 eggs
1 tbsp. white Karo syrup
6 oz. sweet milk
2 1/2 c. all-purpose flour
1 1/2 c. self-rising flour
9 drops yellow food coloring

Cream butter, Crisco, sugar, vanilla, yellow food coloring and Karo syrup in mixing bowl with mixer at medium speed for about 6 minutes or until mixture turns white. Add 6 ounces of milk and mix well. Sift and mix 2 kinds of flour together. Add 1 cup of flour mixture and mix with mixer on half speed. Then add eggs and flour alternately, mixing well between additions using this proportion:

Add 3 eggs, then 1 cup flour mixture and finally add 2 eggs and 1 cup flour mixture.

Line 4 (9") cake pans with waxed paper and grease paper with Crisco. Pour equal amounts of batter in each pan and bake at 345 degrees in preheated oven for 30 minutes or until done. Frost while layers are still hot.

ICING:

4 c. sugar
1/3 c. Crisco
10 drops vanilla
1 c. milk
3 med. tbsp. flour
1 tbsp. white Karo syrup
1 egg white
36 oz. thawed frozen coconut

Put sugar in large double boiler with flour and mix well with spoon. Put Crisco on top of sugar and add Karo syrup over sugar. Add vanilla, egg white and milk and beat well with spoon. Bring to boil, stirring well all the time. Then add 36 ounces of thawed frozen coconut and bring to a complete rolling boil and immediately turn stove down to low, just enough to keep icing real hot. Put equal amounts of icing on each layer of cake. Have layers real warm and filling still boiling when you put cake together. Put 10 ounces of coconut on top and sides of cake. Keep cake covered for 2 hours to let flavors blend. Wrap and freeze.

NOTE: Mask has a special stainless-steel band which he uses to hold the cake layers upright and keep them from slipping. You might improvise by using folded sheets of waxed paper dipped together to form a band.