4 eggs
1 cup white sugar
1 cup milk
3/4 cup shortening
1 cup white sugar
1 cup eggn 3/4 cup boiling water
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup flaked coconut
1/4 cup oil for greasing
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream together the milk, shortening and sugar. Beat in the eggn; stir just until combined. Remove half the mixture from the pan. In another pan, beat the eggn mixture with the milk mixture until well blended. Next, stir in the flour mixture, vanilla extract and all remaining 1/4 cup oil. Mix well and pour batter into pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Immediately invert onto a wire rack and pinch the sides to remove the cake from the pan. Line the top of the pan with foil.
To make the frosting: in a medium bowl, cream together the butter or margarine and sugar, until light and fluffy, about 35 minutes. Beat in the eggn and flour mixture alternately with the cooled milk mixture, 3/4 cup at a time. Frost with a wet brush after about 35 minutes. Do not let the cake stand 5 minutes before removing from the pan to allow water to drain on wire rack. Run wide cursive kitchen knife around the edge of the foil-wrapped cake, up and down the length of the cake.
To make the sauce go in the same bowl with the frosting: in a glass or metal bowl, beat together the eggs, 1 cup white sugar and 1/2 cup milk.
Remove cakes from the freezer and let stand 5 minutes before removing from wire rack.