1 c. shortening (I use Crisco)
2 c. sugar
3 c. all purpose flour
4 eggs
1 c. milk ( a little more if needed to make a thin batter)
1/4 tsp. salt
3 tsp. baking powder
1 tsp. vanilla

Cream together sugar and shortening, salt. Add eggs and beat well. Sift flour and baking powder together. Beat into sugar mixture alternately with milk. Add vanilla.

Bake in 3 greased and floured cake pans at 325 degrees for about 35 minutes or until cake is firm to touch. Cool before frosting.

FILLING:

1 heaping cupful of coconut (I use fresh, frozen or Angel flake)
1 1/2 c. milk (If fresh coconut is used, use coconut milk in liquid)
1 c. granulated sugar

Let mixture come to a boil. Boil slowly and stir until sugar is dissolved. Set aside until you make the frosting.

FROSTING:

1 1/2 c. sugar
5 tbsp. water
1 level tsp. baking powder or cream of tartar
3 egg whites
1 tsp. vanilla

Beat all ingredients, except vanilla, in saucepan on top of double boiler. Cook with pan in boiling water, beating all the time until frosting holds a peak, about 7 minutes. Beat in vanilla.

To put cake together, slowly spoon 1/3 of filling over one layer allowing time for cake to absorb liquid then spread on frosting. Stack the next layers in the same manner. Finish the outside of cake with remaining frosting and sprinkle entire cake generously with coconut.

Refrigerate until served. Can be frozen.