Grandma's Cake

Growing up, this was the cake my mom would make for Strawberry Shortcake (without the Coconut Frosting).

4 eggs
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons shortening

Beat eggs until thick. Gradually add sugar. Beating constantly add vanilla. Sift together dry ingredients; add to first mixture and mix well.

Heat milk and shortening to boiling point. Add all at once to mixture (turn bowl several times) mix well. Don't add any more flour even though batter may be thin.

Bake in 9x13-inch baking pan at 350 degrees F. for about 30 minutes or until done. Test with toothpick. While hot, spread with the following mixture.

COCONUT FROSTING
6 tablespoons butter, melted
6 tablespoons brown sugar
4 tablespoons evaporated milk or cream
1 cup coconut
chopped nuts (if desired)

Combine ingredients. Spread over hot cake. Broil until lightly brown.