1 1/2 c. sugar
1/2 c. shortening
2 eggs
2 c. sifted flour
1/4 tsp. salt
1 c. buttermilk
1 tsp. cinnamon
1 tsp. lemon extract
1 tsp. vinegar
1 tsp. baking soda
1 (1 oz.) bottle red food coloring

Cream sugar, shortening and eggs. Sift flour, salt, mix with cream mixture. Alternate with buttermilk. Add cinnamon, lemon and orange extract. Also add vinegar and soda. Last add red food coloring.

Grease and flour (2) 9 inch cake pans or (1) 13x9 inch cake pan.

Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until wood toothpick comes out clean.

ICING FOR RED VELVET CAKE:

1 c. milk
4 tbsp. flour
1/2 tsp. salt

Make pudding with above mixture cooking until thick. Chill. In a bowl, add (1) cup of granulated sugar, 1/2 cup of shortening and (1) stick of butter. Cream until fluffy.

Blend chilled pudding with mixture. Add (1) tablespoon of vanilla. Beat well and chill. Frost cake and sprinkle coconut over cake.