1 c. all purpose flour
1 c. self rising flour
5 eggs
2 tsp. vanilla
2 c. sugar
1 c. shortening
1 c. milk

FILLING:

1 c. sugar
1 c. milk
1 lb. frozen coconut
12 lg. marshmallows
1 tsp. vanilla

Preheat oven to 350 degrees. Cream together 2 cups sugar and 1 cup shortening. Beat in eggs 1 at a time. Sift the flour together. Add to the sugar mixture, alternating with the cup of milk. Stir in vanilla. Pour into 3 greased and floured cake pans. Bake for 30 to 35 minutes. Meanwhile place 1 cups sugar and 1 cup milk in saucepan and bring to a boil. Add coconut and marshmallows. Stir and boil for 5 minutes. Stir in vanilla. Spread between layers while they are still hot. Let cool and frost.

ICING:

2 c. sugar
1/2 c. butter
1 sm. can evaporated milk
2 or 3 tbsp. cocoa

Combine all ingredients and cook over medium heat. Stir constantly until thick and it forms a soft ball when small amount is dropped in cold water. Cool and frost top and sides of cake.