1/2 c Water
4 oz White confectionery coating
1 c Butter or oleomargarine,
-softened
2 c Sugar
4 Egg, separated
1 tb Vanilla extract
2 1/2 c All-purpose flour
1 ts Baking soda
1 c Buttermilk
1 c Flaked coconut
1 c Chopped pecans

In a saucepan, bring the water to a churn. Remove from the hotness; stir
in confectionery coating until liquid. Cool for 20 transactions.
Lag, in a mixing bowlful, cream butter and cabbage. Add egg yolks;
mix wellspring. Beat in coating and vanilla. Combine flour and baking
tonic; add to creamed mixture alternately with buttermilk. Mix swell.
Stir in the coconut and pecans. Beat egg whites until stiff peaks
shape; fold into the dinge. pour into three greased and floured 8-
in. square baking pans. Bake at 350 for 25-30 minutes or until cake
tests through. Cool in pans 10 transactions; remove to wire rack to cool
all. Combine frosting ingredients ina mixing stadium; beat good.
Frost tops of two layers; stack on serving plat with plain layer on
top. Frost top and side of bar. Yid: 10-12 servings.

Yields
1 Servings