2 CUPS GRANULATED SUGAR
4 EGGS
1 CUP VEGETABLE OIL
1 CUP FOXEN CHENIN BLANC
2 1/2 CUPS UNBLEACHED ALL-PURPOSE FLOUR
1/2 TEASPOON SALT
2 1/4 TEASPOON BAKING POWDER
1 TEASPOON VANILLA EXTRACT

1. PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR TWO 9-INCH ROUND LAYER CAKE PANS.
2. BEAT SUGAR AND EGGS TOGETHER, USING AN ELECTRIC MIXER, FOR 30 SECONDS ON MEDIUM SPEED. ADD OIL, CHENIN BLANC, FLOUR, SALT, BAKING POWDER AND VANILLA; BEAT FOR 1 MINUTE.
3. POUR BATTER INTO THE PREPARED PANS. SET ON THE MIDDLE RACK OF THE OVEN AND BAKE FOR 30 MINUTES, OR UNTIL CAKE HAS PULLED AWAY FROM SIDES OF PAN AND A KNIFE INSERTED IN THE CENTER COMES OUT CLEAN.
4. LET CAKES COOL IN PANS FOR 5 MINUTES. TURN THEM OUT ON RACK AND LET COOL FOR AT LEAST 2 HOURS BEFORRE FROSTING.

COCONUT ICING

2 CUPS SOUR CREAM
1 TEASPOON VANILLA EXTRACT
5 CUPS SHREDDED COCONUT
1 CUP SIFTED CONFECTIONERS' SUGAR

1. MIX SOUR CREAM, VANILLA, AND COCONUT IN A MIXING BOWL. BLEND WELL. ADD SUGAR TO COCONUT MIXTURE AND MIX THOROUGHLY.
2. PLACE 1 CAKE LAYER ON A CAKE PLATTER AND SPREAD TOP WITH HALF OF COCONUT MIXTURE. PLACE SECOND LAYER ON TOP OF FIRST AND SPREAD WITH REMAINING COCONUT MIXTURE, LEAVING SIDES OF CAKE UNFROSTED.