Coconut Cake

Cream, until fluffy, sugar and shortening. Add, one at a time, the eggs, then mix in the coconut. Sift dry ingredients together, and add alternately with milk and vanilla to the sugar/shortening/egg mixture, beginning and ending with dry ingredients. Divide evenly, into 2 greased and lightly floured 9" cake pans. Bake at 350-degrees for about 30 to 35 minutes or until a toothpick comes out clean. Ice with a Butter/Confectioners Sugar Icing with fresh coconut patted on the top and side. You will need to keep this in the refrigerator if fresh coconut is used. If bagged coconut from the baking section, it doesn't have to be refrigerated.