1/2 cup Crisco
1 1/2 cup sugar
3 tsp. instant cocoa
1 cup buttermilk
1 tsp. soda
2 large eggs
2 bottles red food coloring
1 tsp. salt
2 1/2 cup flour
1 tsp. vinegar
1 tsp. vanilla (a little more recommended)
Cream Crisco and sugar. Add eggs and color. Sift flour, salt, and cocoa, and mix alternately with buttermilk. Beat well after each addition on medium speed. Add vanilla, mix soda and vinegar, and stir into batter. Bake at 350 degrees for 30 minutes.
Icing:
Mix 1 cup sweet milk with 5 tablespoons flour. Cook until thick, stirring constantly. Set aside to cool.
Beat the following at high speed until fluffy:
1 cup sugar
3/4 cup butter
2 tsp. vanilla
Next, add the flour mixture and beat until thick enough to spread and sprinkle coconut on cake. (Be sure cake and icing are cold)