3/4 c. peanut butter
1/2 c. vegetable shortening
1 1/2 tsp. vanilla extract
2 1/4 c. firmly packed brown sugar
3 eggs
3 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 1/4 c. milk

Cream peanut butter, shortening, and vanilla. Beat in sugar. Add egg one at a time beating after each addition. Mix flour, baking powder, and salt. Alternately add dry ingredients. Bake in 3 greased and floured 9-inch layer pans. Bake at 350 degrees for 30 to 35 minutes or until cake shrinks from sides of pan. Cool on a rack and then frost.

CRUNCHY TOPPING:

Approximately 1 c. peanuts
1/2 c. flaked coconut
6 tbsp. butter
2 egg yolks
1/3 c. light cream
2 tsp. vanilla extract
1 lb. sifted confectioners' sugar

Stir coconut in a skillet over low heat until brown. Cool. Mash butter until soft and fluffy. Beat in egg yolks, cream and vanilla. Gradually beat in enough confectioners' sugar to make the frosting the right spreading consistency. Mix coconut and peanuts. Spread some of the frosting between cake layers, sprinkling some of the peanut-coconut mixture over frosting. Frost sides and top of cake and sprinkle with remaining peanut-coconut mixture.