2 fresh coconuts, drain and reserve milk, grate coconut
2 c. sugar
1 c. Crisco
1 c. sweet milk
3 c. self-rising flour
2 tsp. coconut extract
2 tsp. baking powder
1/2 tsp. baking soda
5 egg yolks and whites, beaten separately

Cream Crisco and sugar; add egg yolks. Sift in flour, soda, and baking powder. Mix well; fold in stiffly beaten egg whites. Grease pans with Crisco or butter and dust with flour. Pour pans only half full as it rises high and is very light. Bake at 350 degrees until done; test with toothpick. Let stand in pan 10 minutes before turning out.

Bring to boil coconut milk and 1 cup of sugar. Cool slightly, then make thick with fresh grated coconut. Put between layers. Cover sides and top with divinity icing and press fresh coconut into sides and top over divinity. This is better made 2 days in advance of use (keep in cool place). Freezes well.

DIVINITY - to cover top and sides:
1 1/2 c. sugar
2 egg whites
1/4 tsp. cream of tartar
1/3 c. water

Mix cream of tartar with sugar; add water and cook until it spins a fine thread from spoon while beating egg whites. Pour very slowly into stiffly beaten egg whites and beat until ready to spread on top and sides of cake. Cover with fresh grated coconut. Keep in cool place.