1/3 c. cocoa
1/2 c. boiling water
1 c. butter
2/3 c. sugar
1 t. vanilla
4 eggs
2 c. flour
1 t. soda
1/2 t. salt
1 c. buttermilk
Mix cocoa and boiling water, then cool the mixture. Beat butter and sugar until fluffy. Add vanilla and coca mixture. Add eggs 1 at a time. Alternate flour mixture and buttermilk.
Pour batter into 3 9 inch cake pans, that have been well greased. Bake at 350 for 25-30 minutes.
Coconut Icing:
1 c. evaporated milk
1 c. sugar
1 egg, beaten
1/2 c. butter
1 t. vanilla
1 1/3 c. coconut
1 c. pecans
Cook milk, sugar, butter, and egg over medium heat until thickened (12 minutes), stirring constantly. Remove from heat and add vanilla, coconut and pecans.
** Sometimes I toast half of the coconut (for better flavor and coloring). To toast coconut, spread in an even layer on a cookie sheet and put in a 350 oven. Stir occasionally until desired doneness.
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