Ingredients
1/2 cup shortening
1 cup white sugar
3 eggs, beaten
1/2 teaspoon baking powder
1/3 cup milk
1/2 cup flaked coconut
1 (16 ounce) package vanilla wafers, crushed
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup evaporated milk
6 tablespoons butter
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions
Cream shortening and 1 cup white sugar together. Blend in beaten eggs. Combine crushed vanilla wafers and baking powder: mix into the creamed mixture alternately with milk. Stir in nuts and coconut. Pour batter into two greased and floured 8 inch round pans.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Cool layers on wire racks.
In a small sauce pan, mix 1/2 cup white sugar and 1/2 cup brown sugar together well. Mix in evaporated milk and butter or margarine. Cook over medium heat to the soft ball stage, 234 – 240 degrees F (112 – 115 degrees C). Pour mixture into a mixing bowl. Stir in 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until the icing is spreadable. Frost the cooled cake.
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