1 c. plain flour
1 c. self-rising flour
2 c. sugar
1 c. shortening
1 c. milk
5 eggs
2 tsp. vanilla

Cream together sugar and shortening. Beat in eggs one at a time. Sift the 2 flours together, then add alternately with the milk. Stir in vanilla. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees until cake springs back when touched.

FILLING:

1 c. sugar
1 c. milk
1 lb. frozen coconut
16-20 lg. marshmallows
1 tsp. vanilla

Prepare this while cake is baking because you stack the cake while it is still hot. Put sugar and milk in saucepan and bring to boil. Add coconut, marshmallows and stir and boil for 5 minutes. Stir in vanilla. Divide in half and place between the 2 bottom layers. Do not put any on top layer.

FROSTING:

2 c. sugar
3 tsp. cocoa
1 stick butter
1 sm. can evaporated milk

Mix all and cook over medium heat, stirring constantly until thick. Frost cake. Should be refrigerated if not eaten in 2 days!

Note: Usually takes about 2 hours, to make as you must stack while the layers are hot. Do once you start stay with it.