Memaw's 7 Minute Frosting (for coconut cake)

This recipe takes a lot longer than 7 minutes, but I found it fun to read, so that's why I'm including it. This is my mom's recipe, made with a real coconut, not the packages like we have today (which is what I would use!) Hope you enjoy reading it too! These are her words in the recipe. (mine are in the parentheses)

Get a coconut, Make sure to shake it to make sure it has milk (actually water). Set on end and use a screwdriver and hammer to make a hole. Drain "milk" out through a strainer into a cup. (Mom doesn't give any directions about how to shred the meat for the frosting, but I found this online: Bake the drained coconut in a 400 degree oven for 10-15 minutes. Cool. The soft meat will separate from the hard shell. Remove the skin with a vegetable peeler and shred the coconut meat with a grater.)

Make a Betty Crocker 2 layer cake*. Cool. Slice layers in half by using a thread. Frost each layer, (Except top). Place coconut on each layer. Take knife and plunge through cake in several places (like a poke cake). Pour coconut "milk" into holes and spread frosting over top. (Cover with coconut.) Wait 2 hrs before cutting.

Mom's handwritten notes:

*cake mixes used to 18 oz, but now they are 15. To make up the difference, add 2/3 c. yellow or white cake mix to batter.