Instructions: In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted.

Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans.

Beat egg whites until stiff peaks form; fold into the batter. pour into three greased and floured 8- in.

square baking pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely. Combine frosting ingredients ina mixing bowl; beat well. Frost tops of two layers; stack on serving plat with plain layer on top. Frost top and side of cake.

Yield: 10-12
servings.

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