Coconut Pecan Cream Cake

Cake:
1 box Duncan Hines Moist White Cake Mix
1 (3.9 ounce) package coconut cream instant pudding and pie filling
4 large egg whites, beaten to formed tips
1/2 cup water
1/3 cup vegetable oil
1 cup sour cream
2 cups chopped pecans
1 cup Fresh Frozen Coconut

Frosting:
1 1/2 cups sugar
1 tablespoon white corn syrup
1/2 teaspon salt
1/3 cup cold water
2 egg whites
1 teaspoon pure vanilla extract
1 cup chopped pecans
1 cup Flaked Unsweetened Coconut

Cake:
Preheat oven to 350 F for metal or 325 F for dark or coated pan. Grease and
lightly flour sides and bottom of pans. This batter will make 1 13"X9" cake
or 2 9" layer cakes. Combine cake mix and pudding; mix well. Set aside. In a
separate bowl mix together water, oil and sour cream. Add to the dry
ingredients. With an electric mixer on low speed blend together until moistened,
about 30 seconds. Beat at medium speed for 2 minutes. Now fold in beaten egg
whites, pecans and coconut until well blended. Pour batter in pan and bake
immediately. Bake cake for 32 - 35 minutes. Because ovens vary, baking time
will also vary. Cake is done when toothpick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely
before frosting.

Frosting:
Place sugar, corn syrup, salt, water and egg whites in the top of a double
boiler. Beat with a handheld electric mixer at low speed for 30 seconds.
Place pan over boiling water, making sure that boiling water does not
touch the bottom of the top pan. Beat constantly on high speed with
electric mixer for 7 minutes. Remove from heat. Add vanilla; beat 2 more
minutes. Quickly fold in pecans and coconut. Quickly frost sides and top
of each cooled cake layer that has been placed on a serving plate.

Frosting Yield: This recipe is enough for a two layer cake.

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