Here is a fresh coconut cake. The most difficult part is getting that coconut opened!

Cake

• 1 cup butter or wesson oil
• 3 cups self rising flour
• 1 cup milk
• 2 cups sugar
• 6 eggs
• 1 tsp. vanilla

Separate two of the eggs and keep the whites for the icing. Put the yolks with the other four eggs in the cake. Cream butter and sugar until fluffy. Add eggs, one at a time and beat well. Add flour and milk alternately. When well mixed, add the vanilla. Bake at 350 degrees for about 25 minutes. Makes 4 layers.

Frosting

• 2 egg whites
• 1/2 cup water
• 1/4 tsp. salt
• 1 tsp. vanilla
• 1 fresh coconut, grated
• 1 tsp. cream of tartar
• 2 cups sugar
• milk from coconut

Cut coconut into 1/2-inch pieces and grate in the blender. Combine your ingredients (except the coconut milk) in the top of a double boiler. Beat until well mixed. When water in double boiler starts boiling, place mixture over the water and beat while cooking until the icing forms a peak. Punch holes in cake layers and pour coconut milk over cake. Let set a short time and then frost cake.