1 c. Crisco shortening
2 c. sugar
5 eggs
1 c. all-purpose flour
1 c. self-rising flour
1 c. sweet milk
2 tsp. vanilla flavoring

Cream shortening; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add eggs, one at a time, beating well after each addition of egg. Combine flours together; add to creamed mixture alternately with milk, beginning and ending with flour. Add vanilla, mixing well. Pour into 2 greased and floured 9-inch cake pans. Preheat oven to 350°. Bake for 30 to 35 minutes. Remove from pans and cool completely.

Split layers in half, rounding. Place cut side up on cake plate. Spread evenly with 1/3 cup of Coconut Filling. Repeat with second, third and fourth layer.

1 c. sugar
1 c. sweet milk
1 lb. frozen flaked coconut
12 marshmallows
1 tsp. vanilla flavoring

Combine milk and sugar in saucepan; bring to a boil. Add coconut and marshmallows. Cook over medium heat for 5 minutes. Remove from heat and stir in vanilla. Yields 2 1/2 cups filling.

2 c. sugar
1/2 c. butter or margarine
1 c. evaporated milk
2 to 3 Tbsp. cocoa

Combine all ingredients; cook over medium heat, almost to soft-ball stage (230°), stirring constantly. Remove from heat. Beat until thick enough to spread. Yields enough frosting for Peter Paul Mound Cake.