Heat oven to 350°
Prepare cake pans, (three 9 inch pans, grease and line with waxed paper)
Cream together:
1/2 C. Crisco
1 1/2 C. sugar
Add:
2 eggs (well beaten)
Sift together:
2 C. cake flour
1 Tbsp. cocoa
1/2 tsp. salt
Mix together:
1 C. buttermilk
1 tsp. vanilla
2 oz. red food coloring
Alternately add portions of flour and milk mixtures into shorting, (starting and ending with flour), and blend at slow speed.
Dissolve 1 tsp. soda in 1 Tbsp. vinegar and add to mixture. Mix well by hand.
Pour into cake pans. Bake at 350°. (Toothpick should come out clean)
Icing
Combine:
1 C. milk
1/4 C. flour
dash of salt
Cook until thick, stirring constantly. Cool and add:
1/2 C. Crisco
1 stick margarine (softened)
1 C. sugar
1 tsp. vanilla
Beat well until very thick. Spread between layers and on top of cake. Cover outside of cake with coconut.