6 eggs, separated
1 c. Crisco
1 stick butter
3 c. sugar
1 c. evaporated milk
3 c. sifted cake flour
2 c. fresh or 12 oz. frozen coconut
1 tbsp. vanilla or coconut flavoring
4 tbsp. cocoa

Separate eggs, beat white until stiff and set aside. Cream Crisco and butter and sugar. Add egg yolks one at a time beat well. Put flavoring in milk and stir in sifted flour and cocoa. Add alternately with milk. Add coconut. Blend in egg whites into batter last. Bake 2 hours at 300 degrees.

ICING:

1 (8 oz.) cream cheese
1 stick butter
1 box confectioners' sugar
1 tbsp. vanilla
1/2 c. cocoa, minus one tablespoon

Mix and spread on cold cake.