Fresh Coconut Cake

• 2 c. flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 c. sugar
• 2/3 c. vegetable shortening
• 3 eggs
• 1 tsp. vanilla
• 1 to 1 1/2 c. fresh, finely chopped coconut
• 3/4 c. coconut milk

Sift dry ingredients together.  Cream shortening; add sugar gradually; cream together until light and fluffy.  Add unbeaten eggs one at a time, beating thoroughly after each addition.  Add vanilla & coconut.  Add dry ingredients alternately with coconut milk, stirring only to blend.  Bake in 2 8" layer cake pans at 350° 20-25 minutes.  Frost layers with confectioner's powdered sugar creamed with margarine or butter, dash of salt and vanilla, thinned with more coconut milk & generously filled with chopped or coarsely grated coconut.  Also, sprinkle coconut on top & sides of cake.