FRESH COCONUT CREAM FROSTING

1 cup heavy (whipping) cream
1/2 teaspoon vanilla
3 tablespoons confectioner's sugar -- sifted
1 cup grated fresh coconut

Whip cream until stiff. Add vanilla and fold in sugar.

Spread between layers and over top of cake. Sprinkle with coconut.

Variation: use canned moist coconut instead of fresh.

Will frost 2 (8 inch) layers
Source: The Dairy Cookbook by Culinary Arts Institute, 1941