1 c. vegetable shortening or butter
2 c. sugar
4 egg yolks, unbeaten
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
2 c. and 5 tsp. flour, sifted
1 c. buttermilk
4 egg whites
2 c. freshly grated coconut (reserve for frosting)

Cream shortening and sugar until light and fluffy. Add yolks, one at a time, beating after each addition. Combine dry ingredients and add alternately with buttermilk to creamed mixture. Beat egg whites until stiff peaks form. Add vanilla and fold into batter. Bake at 375 degrees for 25 minutes for three 8 or 9 inch pans (or bake in 9 x 13 inch pan at 350 degrees for 40 minutes).

Ice with frosting and cover with 2 cups fresh grated coconut. Makes 12 servings.