2 cups sugar 1/2 teaspoon salt 1 cup shortening 1 teaspoon vanilla

1  cup grated coconut

3 cups sifted all purpose flour 6 egg whites

2 teaspoons baking powder

1 cup evaporated milk

1/2 teaspoon black walnut flavoring

Mix: Sugar and shortening until fluffy. Add and mix in baking powder, salt, and milk. Gradually stir in flour. After mixing well, add black walnut flavoring and beaten egg whites and stir. Add 1 cup coconut. Put in a two 8-inch round layer pans or make cupcakes. Bake at 325° F for 40 to 45 minutes. Remove from oven when a toothpick is clean when it comes out of the center of the cake. While the cake is cooling, whip a half pint of sweet cream, add a teaspoon of vanilla, and beat until the cream is thick. Put whipped topping between layers and swirl on top and sides. Cut and serve.