3/4 c. creamy peanut butter
1/2 c. shortening
2 1/4 c. firmly packed brown sugar
3 eggs
3 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 1/4 c. milk
1 1/2 tsp. vanilla extract
1 c. flaked coconut
1 c. chopped roasted peanuts

Cream peanut butter and shortening; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks.

Brown coconut in a large skillet over low heat, stirring constantly. Remove from heat; stir in peanuts.

Spread peanut butter frosting (recipe below) between layers; sprinkle 1/2 cup coconut-peanut mixture between each layer. Spread frosting on top and sides of cake. Sprinkle the remaining coconut-peanut mixture on top and sides of cake.

PEANUT BUTTER FROSTING:

1/2 c. butter, softened
3 tbsp. creamy peanut butter
1 (16 oz.) pkg. powdered sugar, sifted
1/4 c. plus 1 tbsp. Half and Half
1 tsp. vanilla extract
2 egg yolks

Cream butter and peanut butter; add egg yolks, beating well. Gradually add the sugar alternately with Half and Half, beating well after each addition. Stir in the vanilla.

NOTE: Egg yolks may be left out the and Half and Half increased. Just add enough to make the frosting spreadable.