Cream together shortening, sugar, and vanilla. Sift flour and baking powder. Stir eggs and milk just enough to break up the eggs. Alternate adding flour and milk to shortening mixture, beginning and ending with flour.
*Note: OK to add a little more Evaporated Milk mixture if needed just be sure to mix again. Now it's ready to bake. If you are making a 3 layer birthday cake, use 8" round baking pan. Coat pan with thin layer of Crisco then dust with a little flour.
Divide the batter into 3 equal portions and color one portion with yellow food coloring, the next with red food coloring, and finally the last portion with green food coloring. Mix. (I don't use food coloring) Pour batter in 8" rounds and bake until done (about 20 minutes). Let the cake cool for about 30 minutes before removing from pans. If cakes are too hot, they will fall apart.
You'll need an automatic mixer
(Kitchenaide, Sunbeam) to mix this, It's Messy!
3 Egg Whites (Saved from Cake Mixture)
1 3/4 Cup of Sugar
7/8 Cup of Water
1 Bag of Coconut - toasted
Mix Sugar & Water in boiler on stove. Cook on high fire. Cook until the Sugar & Water mixture spins a fine thread from spoon.
This mixture needs to be stirred and checked until it's ready, so plan to stand at the stove for about 20 - 25 minutes. I stir then hold the spoon over the boiler to check for the fine thread.
I begin beating the egg whites when the sugar & water mixture begins boiling. Stop beating if you see that the sugar & water mixture will take a little longer to spin a thread.
When the Sugar & Water Mixture spins a thread, gradually pour this mixture into the mixed egg whites (Egg Whites are ready for the Sugar
& Water Mixture when they make a peak).
When the Sugar & Water AND Egg Whites are mixing, add a cap of vanilla and mix.
ICING THE LAYERS
Green Layer is the bottom layer, then ice, then a layer of coconut. Yellow Layer, Ice, Coconut
Pink Layer (top layer) Ice top and sides and add layer of coconut