Layers:

1 box white cake mix
1 1/4 c. water
2 whole eggs
1/3 c. oil

Preheat oven to 350°F. Grease and lightly flour three 9-inch cake pans. Combine all ingredients and beat until smooth. Spoon into prepared pans and bake for 25 to 28 minutes or until a toothpick inserted into center comes out clean. Remove from pans immediately and cool on rack.

Granny's Coconut Icing:

Fresh coconut, cracked with coconut removed (do not peel) - reserve liquid
1 c. sugar
3 tbsp. all-purpose flour
Liquid from fresh coconut plus enough milk to make 1 1/2 c.
1/4 c. butter

An old fashioned food grinder is best for processing the unpeeled coconut. You will need about 3 1/2 to 4 cups of coconut. If you do not have the grinder, you can use a food processor. The coconut must be finely chopped.

Combine all the frosting ingredients in a large saucepan. Bring to a boil and then reduce heat to medium. Cook, stirring constantly, until mixture thickens. This will probably take about 5 to 7 minutes. Remove from heat and cool completely before frosting the cake. Spread between layers, on top of cake and around sides to completely cover cake.