1/2 c. shortening
1 c. sugar
1 tsp. vanilla
1/2 tsp. coconut extract
2 eggs
2 c. sifted cake flour
1 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk

Stir shortening to soften. Gradually add sugar, and cream until light and fluffy. Add extracts. Add eggs, 1 at a time, beating well after each. sift together dry ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour. Beat after each addition. Bake in 3 (9 inch) pan paper lined. 350 degrees 25 to 30 minutes.

SEVEN MINUTE FROSTING:

2 unbeaten egg whites
1 1/2 c. sugar
1 1/2 tsp. light corn syrup
1/3 c. cold water
Dash salt
1 tsp. vanilla

Place all ingredients except vanilla in top of double boiler (not over heat) beat 1 minute with electric beater to blend. Place over boiling water and cook beating constantly until frosting forms stiff peaks, about 7 minutes. Remove from heat add vanilla beat until of spreading consistency, about 2 minutes. Take fresh flaked coconut and cover top and side of cake.

Mother, (Eunice M. Zuspan) used to make this at Christmas and Easter. This being only a small part Mom used to do for Her Nine. Saturday on the Farm always meant a 1/2 dozen pies were made and a few pans of extra pie dough sprinkled with cinnamon and sugar.