1 tbsp. vinegar
1 tbsp. cocoa
2 c. sugar
2 eggs
1 c. butter
1 oz. red food coloring
2 1/2 c. plain flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla

Make a paste of cocoa and vinegar; set aside. Cream sugar and buttermilk. Add eggs and beat until very fluffy. Add paste. Sift flour, soda and salt together. Add buttermilk and sugar mixture, vanilla, food coloring and flour to batter. Add flour, a little at a time, mixing well after each addition until all is used.

Bake at 350°F in 9 x 12-inch pan or two 9-inch round pans for 30 minutes.

Frosting:

1 can coconut
1 c. butter
2 tbsp. flour
1 c. chopped pecans
1 c. sweet milk
1 tsp. vanilla
1 c. confectioners sugar

Cook milk and flour until thick; let cool completely. Cream sugar and butter; add to cooled flour mixture with electric mixer. Add nuts, vanilla and coconut. Mixture will look like whipped cream. Frost cake when cooled.