1 fresh coconut
3/4 c. sugar
2 cake layers, STILL WARM

Open coconut and save the milk, adding enough water to make 1 cup. Put this liquid in a saucepan with the sugar; heat to dissolve sugar. Grate the coconut meat. Add enough of it to the saucepan to make a sort of a mush. Put half of the mush on one cake layer and add some of the grated coconut. Place the other layer on top and repeat the procedure, this time using all the rest of the coconut on top. Do not try to put any on the sides of cake. The cake will be quite moist and should be kept in a cool place.