1 1/2 c. self-rising flour
1 1/2 c. sugar
2/3 c. Crisco
4 eggs
3/4 c. milk
1 tsp. vanilla

Stir flour and sugar together in mixing bowl. Add vanilla, shortening, milk and eggs to flour. Beat well with mixer until batter is smooth. Bake in 3 layer pans that have been greased and floured at 350 degrees for 25-30 minutes.

7 MINUTE FROSTING:

1 c. sugar
3 egg whites
1/4 tsp. cream of tartar
1/2 c. corn syrup
1 fresh coconut
3 tbsp. water
1/4 tsp. salt
1 1/2 tsp. vanilla
1/2 c. miniature marshmallows

Mix all ingredients together except vanilla, marshmallows and coconut in top of double boiler. (Be sure you use double boiler.) Place over boiling water. Cook for 7 minutes or until frosting stands in peaks. Add vanilla and marshmallows and continue to beat with mixer until marshmallows are melted. Beat with mixer the entire time mixture is cooking.

Spread over each layer and sprinkle with fresh coconut. This makes enough to ice a 3 layer cake. Sprinkle top and sides of cake with coconut.