1/2 c. shortening (Crisco)
2 1/4 c. sifted cake flour
1 1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 eggs
1 tsp. vanilla

Stir shortening to soften. Sift in dry ingredients. Add 2/3 cup milk; mix slowly to dampen flour. Beat vigorously 2 minutes. Add remaining milk, eggs, vanilla; beat vigorously 2 minutes longer. Bake in 2 greased and floured pans at 350 degrees about 30 minutes or until done. Cool 5 minutes in pan and turn out onto racks to cool.

ICING:

2 egg whites
1 1/2 c. sugar
1 1/2 tsp. light corn syrup or 1/4 tsp. cream of tartar
1/3 c. cold water
Dash salt
1/2 tsp. vanilla

Beat all ingredients, except vanilla, for 1 minute in top of double boiler. Cook over boiling water, beating constantly with mixer about 7 minutes. Remove from heat; add vanilla; beat, if necessary, until of spreading consistency. Spread onto cake. Sprinkle with 1 1/2 cups shredded coconut. Fresh or frozen is best.