Coconut Cake

2 sticks margarine
3 cups flour, self-rising
2 cups sugar
4 eggs
1 tsp. vanilla
1 cup milk Cream shortening thoroughly. Add sugar and eggs. Cream together until light and fluffy. Sift flour and add alternately with milk, a small amount at a time, beating well after each addition. Add flavoring. Pour into 3 well greased 9 inch layer cake pans and bake in moderate oven 375 degrees for 30 minutes.
Seven Minute Frosting:
3 egg whites, unbeaten
2 cups sugar
7 tbs. water
2 tsp. light corn syrup
1 tsp. vanilla flavoring

Combine egg whites, sugar, water and corn syrup in top of double boiler. Beat until thoroughly mixed. Place over boiling water beating constantly approximately 7 minutes, or until frosting will stand in peaks. Remove from heat, add vanilla and beat until thick enough to spread over each layer and sprinkle generously with coconut.