1 1/2 c. sugar
1 1/2 c. butter (3 sticks)
3 eggs
2 oz. red food color
1 tsp. baking soda
2 tbsp. cocoa
2 1/2 c. flour
1 c. buttermilk
3 tsp. vinegar
2 tsp. vanilla

Cream butter and sugar. Sift flour and cocoa together. Alternate flour and buttermilk to creamed butter and sugar. Add food color and vanilla. Mix vinegar and soda together in a cup and add to rest. Put in 3 round cake pans that are greased and floured. Bake at 350 degrees for 25 to 30 minutes.

FILLING:

3 tsp. flour
1 c. canned milk
2 sticks butter
1 c. sugar
1 tsp. vanilla
1 c. crushed pecans
9 oz. shredded coconut

Cook milk and flour over low heat stirring constantly. In large bowl soften butter, sugar and vanilla. Add cooled flour/milk mixture. Fold in coconut and pecans. (This is the filling between the round layers of cake to be put on when cake is cooked and cooled.)

FROSTING FOR RED VELVET CAKE:

1 stick butter
1 box powdered sugar
1/4 c. canned milk
1/4 tsp. vanilla

Mix above and frost top layer and sides of cake.