2 1/2 c. self-rising flour
1 2/3 c. sugar
1 1/4 c. milk
2/3 c. Crisco
1 tsp. coconut extract
5 egg whites

Seven Minute Frosting:

2 egg whites
1 1/2 c. sugar
1 1/2 tsp. light corn syrup
1/3 c. cold water
pinch of salt
1/2 tsp. coconut extract
1 pkg. frozen coconut

Heat oven to 350°F. Grease and flour 2 cake pans. Beat flour, sugar, milk, shortening and coconut extract in large mixer bowl on low speed, scraping bowl constantly 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Pour into pans.

Bake layers 30 to 35 minutes. Cool layers 10 minutes; remove from pans. Cool completely. Frost with 7 Minute Frosting and sprinkle coconut between layers and on top and sides

Frosting: Combine egg whites, sugar, corn syrup and water in top of double boiler. Beat on No. 2 speed until blended, then cook over boiling water beating constantly on high speed until mixture forms peaks when batter is raised, about 7 minutes. Remove from heat. Add coconut extract and beat on No. 11 speed until spreading consistency, about 2 minutes.