1/2 c. shortening
1 c. sugar
2 eggs
2 1/2 c. cake flour
1/2 tsp. salt
3 tsp. baking powder
3/4 c. coconut milk
1 1/2 tsp. vanilla

Cream shortening and sugar. Beat in eggs, then flour, salt and baking powder alternately with coconut milk (add milk to make 3/4 cup) and vanilla. Bake in greased and floured 9-inch cake pans in preheated 350 degree oven for 30 to 35 minutes. Cool and then frost.

SEVEN-MINUTE COCONUT FROSTING:

1 1/2 c. sugar
5 tbsp. cold water
2 unbeaten egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1 tsp. vanilla
3 c. shredded fresh coconut

Combine sugar, water, egg whites, cream of tartar and salt in top of double boiler. Cook over boiling water while beating with electric mixer for about 7 minutes or until stiff enough to stand in peaks. Remove from heat, blend in vanilla. Stir in about half the coconut. Frost cake and sprinkle with remaining coconut.

Cracking the coconut: Punch holes in two of the coconut eyes and drain juice or milk to be used in the cake. Bake coconut in a 350 degree oven for 30 minutes. Cool slightly and crack with a hammer. Meat will pull away from the shell. Peel off brown skin and grate the fresh coconut for use in the frosting.