Layers:

2 1/2 cups cake flour
1 cup self-rising flour
2 cups sugar
2 tsp baking powder
2 tsp baking soda
1 1/4 cups Wesson oil
1 1/4 cups buttermilk
5 eggs
1 tbsp vanilla

Sift flour, each kind separately 3 times. Measure correct amount of each and sift with baking powder and soda. Separate eggs. Beat whites until stiff and set aside. Beat yolks with sugar, add oil, vanilla and buttermilk. Add flour mixture in small amounts, blending well. Add egg whites. Pour into 4 (9-inch) cake pans, greased and floured well.

Bake at 350°F for about 35 minutes or until cake springs back when touched.

Fluffy White Frosting:

1 cup sugar
1 cup white Karo syrup
4 egg whites
1 dash salt
1 tbsp vanilla

Heat water in bottom of double boiler. Combine above ingredients in top boiler (except vanilla). Place boiler over boiling water and beat on high speed with mixer until it holds a soft peak. Add vanilla. Beat well again and remove from heat.

Sugar Syrup:

1 cup water
1 (6 oz) pkg fresh coconut
1 cup sugar

Put sugar and water on medium heat and bring to boil. Lower heat to simmer approximately 15 minutes. While simmering, mix in 1/3 of the 6 ounces of coconut. Save remainder to be added when staking the cake.

While layers are cooking, prepare sugar syrup. Put on water in double boiler for fluffy frosting. After turning out layers, prepare fluffy frosting. Work fast because cake is much juicier if stacked while still warm. Stack all layers right side up. Place first layer on cake plate; spoon on sugar syrup so it can soak in the layer and moisten. Add fluffy frosting, sprinkle on coconut. Do this with each layer. This makes a big juicy cake.