2 1/2 c. sifted cake flour
1 2/3 c. sugar
2/3 c. Crisco
1 tsp. salt
3/4 c. coconut milk (from fresh coconut)

Mix thoroughly by hand or mixer for 2 minutes. Stir in:

Add: 1 tsp. vanilla 1/2 c. milk

Mix thoroughly by hand or mixer for 2 minutes. Pour into two deep 9 inch layer pans which have been rubbed with Crisco and lined with waxed paper. Bake in moderate oven, 360 degrees for 40 minutes. Cool cake in pans on rack 15 minutes. Loosen cake edges, place rack over top of cake and pan and invert together. Ice with Seven Minute icing.

SEVEN MINUTE ICING:

3 egg whites
2 1/4 c. sugar
7 1/2 tbsp. water
2 1/4 tsp. light corn syrup
1 1/2 tsp. vanilla

Combine all ingredients, except flavoring in top of double boiler, beat with rotary beater (if you have an electric mixer all the better) until mixed, place over rapidly boiling water, beating constantly. In 7 minutes or a second more, the frosting will stand in peaks. Remove from boiling water, add vanilla and beat until thick enough to spread. (Beat occasionally with spoon as you are icing cake). Spread icing thickly on first layer of cake, sprinkle generously with grated (fresh) coconut, then more icing on top of coconut. Add second layer. Spread icing on top and sides of cake, then add lots of coconut to top and sides.