1 c. Crisco
2 c. sugar
3 c. self rising flour
4 eggs
1 tsp. vanilla
1 c. canned milk

Cream shortening and sugar; add eggs, one at a time, beating well. Add flour and milk alternately, add vanilla. Beat well. Bake in 3-4 layers at 350 degrees, 30-35 minutes.

COCONUT ICING:

2 (1/2 pt.) whipping cream, whip until stiff peaks
2 tbsp. confectioners sugar
1 tsp. vanilla
2 green coconuts, ground

Mix and spread over cake layers - sprinkle on coconut. Finish icing cake this way - sides and top. Or make this filling: 1 stick butter Coconut milk 1 1/2 tsp. vanilla 2 c. sugar 1/4 c. lemon juice 1/2 to 3/4 c. canned milk 3 tbsp. flour

Combine all and cook until thick. Spread between layers.