1 c. butter
1 c. sweet milk
2 c. sugar
4 eggs
2 c. cake flour
1 c. self rising flour

Cream butter, sugar and eggs together. Add flour and milk. Beat well. Bake in 4 (9 inch) layers at 350 degrees about 25 minutes.

FILLING FOR FRESH COCONUT CAKE:

2 c. sweet milk
4 c. coconut
2 c. sugar

Boil milk and sugar until thick. Pour syrup over 4 cups coconut. Put between layers.

ICING FOR FRESH COCONUT CAKE:

1 stick butter
1 box confectioners' sugar
2 tbsp. Crisco
1 c. milk

Cream butter and Crisco together. Add confectioners' sugar (10x and milk. Spread on cake.