CAKE:

1/2 c. Crisco
1 1/2 c. sugar
2 eggs, beaten
1 oz. red food coloring
1 c. buttermilk
2 1/4 c. sifted cake flour
1 tsp. salt
1 tsp. vanilla
1 tsp. dark vinegar
1 tsp. baking soda

Beat Crisco until very fluffy. Add sugar and beat until very well mixed. Add beaten eggs and beat and beat. Blend in red food coloring. Add buttermilk. Add alternately sifted cake flour and salt. Keep beating until well mixed.

In a small cup put vanilla, dark vinegar. Add baking soda and stir until it foams. Immediately fold into cake mixture. Grease and flour 2 round pans or one 9x13 pan. Bake at 350 degrees until toothpick comes clean. Do not overbake.

FROSTING:

1/4 c. flour
1 c. milk
1 c. Crisco
1 c. sugar
2 tsp. vanilla

NOTE: Can add 1 teaspoon almond flavoring with vanilla for extra flavor.

Cook 1/4 cup flour and 1 cup milk over slow heat until thick. Allow to cool completely. While mixture is cooling, beat 1 cup Crisco and 1 cup sugar until fluffy. Add 2 teaspoons vanilla and then add to cooled mixture. Beat combination until sugar is dissolved. Frost cooled cake and sprinkle with coconut.