CAKE:

3 c. self-rising flour
1 1/2 c. sugar
3 eggs
1 1/3 c. buttermilk
1 1/3 c. Wesson oil
1/2 tsp. baking soda
1 tbsp. vanilla flavoring

ICING:

2 egg whites
1/4 tsp. cream of tartar
6 tbsp. cold water
1 1/2 c. sugar
4 tsp. white Karo syrup
1 tsp. vanilla
Pinch of salt
3 (6 oz.) bags frozen coconut

Cream sugar, eggs, and oil. Sift flour, then add to ingredients. Stir in buttermilk, soda, and flavoring. Beat until smooth and creamy. Bake at 325 degrees for 25 to 30 minutes. When layers are cool, boil 1/2 cup water and 1 tablespoon sugar. Simmer 3 minutes, then drizzle over cake layers before icing.

ICING: Mix all ingredients and cook while beating with electric mixer in top of double boiler for 7 minutes. Spread frosting on layers. Sprinkle with coconut. Spread remaining frosting on sides of cake.