1 c. Crisco
2 c. sugar
2 eggs
2 oz. red food coloring
1/2 tsp. salt
1 tsp. vanilla
1 c. buttermilk
1 1/2 tsp. baking soda
2 1/2 c. cake flour
1 tsp. vinegar

Cream Crisco, sugar, and eggs. Add red food coloring and vinegar, mix well. In separate cup, mix salt, soda, vanilla and buttermilk. Add alternately with cake flour to cream mixture. Bake in 3 layers at 325 degrees for 35 minutes. (Ovens may vary)

FROSTING:

4 tbsp. flour
1 c. sweet milk

Mix gradually, beating out the lumps. Cook until thick (set aside to cool). Stir occasionally.

Cream together: 1 c. sugar 1 tsp. vanilla

Beat flour mixture into creamed mixture (teaspoon at a time). Beat until fluffy. Add 1 cup coconut and 1/2 cup chopped pecans. Ice top and between layers.