2 1/2 c. granulated sugar
3/4 c. vegetable shortening
2 eggs
1 1/2 c. milk
4 1/2 c. sifted all-purpose flour
6 tsp. baking powder
1/2 tsp. salt
1 (14 oz.) jar cranberry-orange relish
2 (6 1/2 oz.) pkgs. fluffy white frosting mix
1 c. cranberry juice cocktail, boiling
1 (3 1/2 oz.) can flaked coconut
Red food coloring

1. In a bowl, mix sugar, shortening and eggs and beat until smooth. Stir in milk. Stir in flour, baking powder and salt. Beat again until smooth.

2. Spread batter evenly into 3 greased and floured 9 inch layer cake pans. Bake in preheated moderate 350 degree oven for 25 to 30 minutes, or until puffed and brown. Unmold and cool on cake racks.

3. With a sharp knife, trim layers until they are flat. Place one layer on a serving plate and spread with half of the relish. Top with second layer and remaining relish. Top with third layer.

4. Prepare frosting mix as directed on package, adding boiling cranberry juice instead of water. Spread frosting on the top and sides of the layer cake. Mix coconut with a few drops red food coloring and rub with a spoon until coconut is evenly colored. Press coconut into sides of cake and then over top of cake. Yield: One 9 inch layer cake.