1 c. butter
2 c. sugar
3 c. plain flour
4 eggs
1 1/2 c. buttermilk
1 tsp. baking soda
1 tbsp. vanilla
1/4 tsp. salt

Cream butter and sugar. Add eggs, one at a time. Add salt and vanilla. Stir soda into buttermilk. Add flour and buttermilk alternately to mixture beginning and ending with flour. Grease 3 cake pans and line bottoms with greased wax paper. Divide batter in 3 pans. Bake at 350 degrees about 20 minutes. Cool while preparing filling.

FILLING:

3 c. sugar
1 1/2 c. milk
2 c. frozen coconut, defrosted
1/4 lb. butter
1 tsp. vanilla

Cook sugar and milk together until thickened. Add coconut and cook until it changes color from white to oyster white. Remove from heat and add butter and vanilla. Let cool to lukewarm. Put between layers and on top of cake.