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["Preheat oven to 300. Grease and flour 3 9"" cake pans. Sift together flour and salt.", "Cream shortening and sugar until fluffy.", "Beat in eggs one at a time until combined.", "Add buttermilk, soda, and flavoring.", "Add flour mixture gradually until combined. This is similar to a pound cake batter.", "Pour into cake pans at bake for 40 minutes or until toothpick inserted in cake comes out clean.", "For Icing:", "Cook sugar, milk, coconut, marshmallows over a double boiler until smooth. Note: as it is hard to find unsweeted coconut, I've used sweeted and reduced the sugar to 1/2 Cup. Fold in almond extract. Icing will be fairly runny--it's supposed to seep into the cake and run off the sides. If you want it to be thicker, add more marshmallows.", "Ice layers and top of cake while still hot. I poke holes in the layers with a toothpick so that the icing seeps down into the cake.", "Cover and refrigerate overnight. No cheating! You MUST serve it after it's been refrigerated, and serve it cold - it's best that way.", "Enjoy!"]
