1 3/4 c. sifted cake flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1/2 c. shortening
1 c. + 2 tsp. sugar
2 eggs, unbeaten
2/3 c. milk
1 tsp. vanilla
2/3 c. coconut

Sift together 3 times: flour baking powder, and salt. Cream shortening with sugar until light and fluffy. Add eggs one at a time, beating well after each. Then add flour, alternately with milk, beating until smooth. Mix in vanilla and coconut. Pour into two 8 inch layer pans, lined on bottom with waxed paper. Bake in moderate oven (375 degrees) for 25-30 minutes. Cool and frost.

GERMAN CHOCOLATE FROSTING:

Melt 1 package Baker's German Sweet Chocolate with 1/2 cup butter. Beat 2 eggs thoroughly. Gradually add chocolate mixture, beating until well blended. Chill until set. Then add 1/2 teaspoon vanilla and beat until creamy.