3 eggs
1 3/4 c. sugar
1 1/4 c. milk
1/2 c. oil
2 c. self-rising flour
2 tsp. baking powder
1 tsp. vanilla

FROSTING:

3 c. sugar
1 1/2 c. milk
2 tbsp. butter
1 lg. fresh coconut

Beat eggs; add sugar. Cream well. Add oil and cream. Add milk, then flour, baking powder and vanilla; mix well. Bake in 3 (8") cake pans at 350 degrees for 20 minutes. Cool for 10 minutes and remove from pans.

Grate coconut (save juice). Cook sugar, milk and butter 15 minutes after it starts boiling. Remove from heat, add coconut and sweetened coconut juice. Punch holes in each layer as you put them on, pour sweetened coconut juice over each layer and then icing.