Aunt Deb's Rotten Coconut Cake

2 sticks margarine
2 tablespoons Crisco
1 1/4 cups sugar
2 eggs
2 cups Yelton's Best self-rising flour
1 cup milk
1 teaspoon vanilla

Cream together margarine, Crisco, and sugar. Add eggs one at a time beating well after each addition. Add alternately the flour and milk beginning and ending with flour making five additions of flour and three additions of milk. Beat well after each addition. Stir in vanilla. Bake at 350 degrees for 25 minutes. Makes three layers.

Icing

2 8-ounce cartons of sour cream
1 10-ounce Cool Whip
2 cups sugar
1 1/2 cups coconut

Mix on low speed with an electric mixer and let stand until sugar melts. Spread on cooled layers. Sprinkle with coconut.

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