1 c. flour (plain)
1 c. milk
1 c. self-rising flour
5 eggs
2 c. sugar
2 tsp. vanilla
1 c. butter

Cream sugar and butter. Beat in eggs, one at a time. Sift the 2 flours together and add alternately with milk. Stir in vanilla.

Pour into 2, greased and floured 9 x 13 x 2 inch pan or into one 9 x 13 x 2 inch pan. (Just cut into 2 layers when cool.) Bake at 300 degrees for 35 minutes for 2 pans (approximately) or 50 minutes approximately for 1 pan. Check for doneness.

FILLING:

1 c. sugar
12 lg. marshmallows
1 c. milk
1 lb. frozen coconut
1 tsp. vanilla

Prepare while cake cooks. Because you fill while cake is hot. Put sugar and milk in saucepan. Bring to boil, add coconut and marshmallows. Stir and boil 5 minutes. Stir in vanilla. Spread between layers.

FROSTING:

2 c. sugar
1 sm. can Pet milk
1 stick butter
2 tbsp. cocoa

Cook over medium heat, stirring constantly about 10 minutes or until thick. Cool and ice cooled cake. After frosting keep cake refrigerated.