COCONUT CAKE:

1 1/2 c. sugar
3/4 c. butter + 1/2 c. oil
1 1/2 c. sweet milk
2 1/2 c. self-rising flour
1 egg + 3 yolks (save 3 whites for icing)
1 tsp. vanilla (more if desired)
1/2 pkg. fresh frozen coconut

SEVEN MINUTE ICING:

1 1/2 c. sugar
3 egg whites
1/4 c. water
Dash of salt
1/4 c. light Karo syrup
1 tbsp. vanilla
1/2 pkg. fresh frozen coconut

COCONUT CAKE: Grease and flour 3 layer round cake pans. Set oven to 350 degrees. Cream sugar and butter and oil. Add 1 egg and 3 yolks. Mix and add milk. Sift flour into sugar mixture and mix. Fold in coconut. Pour into cake pans and bake until golden brown.

SEVEN MINUTE ICING: Mix all ingredients except coconut and cook in top of double boiler, beating constantly with electric beater until icing adheres to beaters. Sprinkle coconut on icing between layers and on sides and top of cake.