1/2 c. butter
2 c. sugar
1 1/2 tsp. coconut extract
4 eggs
3 c. sifted cake flour
2 1/4 tsp. double-acting baking powder
3/4 tsp. salt
1 c. milk from fresh coconut
2 c. grated coconut

Cream shortening and gradually add sugar, beat until light. Add coconut extract. Add eggs, one at a time, beating well after each.

Add sifted dry ingredients alternating with milk., Beat until smooth. Pour into 3 (9 inch) layer pans lined with waxed paper. Bake in preheated 375 degree oven for 25 minutes. Cool and frost and add coconut to cake.

ICING:

1/2 c. Crisco shortening
1 tsp. coconut flavoring
1 1/2 boxes confectioners' sugar
1/2 stick butter
1/2 tsp. vanilla
Milk

Mix and spread on cake.