1/2 c. shortening
1 c. sugar
2 eggs
2 1/2 c. sifted flour
1/2 tsp. salt
3 tsp. baking powder
3/4 c. coconut milk and milk
1 1/2 tsp. vanilla

Cream shortening and sugar, then add eggs one at a time. Beat well after each addition. Measure dry ingredients and mix into batter alternately with the coconut milk and vanilla. Beat until thoroughly mixed. Grease and flour 2 (9 inch) cake pans. Pour batter into pans. Bake 30-35 minutes in oven preheated to 350 degrees.

SEVEN MINUTE ICING FOR FRESH COCONUT CAKE
1 1/2 c. sugar
2 unbeaten egg whites
5 tbsp. cold water
1/8 tsp. cream of tartar
1/8 tsp. salt
1 tsp. vanilla
3 c. finely shredded fresh coconut

Mix the sugar, egg whites, water, cream of tartar and salt in the top of a double boiler. Let stand until reaches room temperature. Place over boiling water and beat with a rotary egg beater or an electric mixer until blended.